Directions

• Pound each piece of chicken out to an even 1/4-inch thickness between two sheets of plastic wrap.
• Place two slices of ham over each piece of chicken followed by 1/2 cup of cheese.
• Starting on the smaller end of the chicken portion roll it up snugly to the opposite side while tucking in the ham and chicken on the ends (to help keep cheese from seeping out as it bakes).
• Wrap each piece very snug in a piece of plastic wrap, especially tightening at the ends. Let chill in fridge at least 30 minutes and up to 1 day. This will help it hold it’s shape.
• Preheat oven to 400°F. Spray a 13 by 9-inch baking sheet with non-stick cooking spray.
• Pour flour into a shallow dish. Season with salt and pepper.
• Whisk eggs together in a second shallow dish while seasoning with a little salt and pepper.
• Pour panko, parmesan, thyme and olive oil into a third shallow dish along with some salt and pepper. Toss mixture together.
• Remove chicken pieces from fridge. Working with one portion at a time, roll all sides into flour mixture, shake off excess.
• Transfer to egg mixture then roll all sides to coat, let excess run off.
• Transfer to panko mixture then roll and press to adhere well, coating all sides.
• Place breaded and stuffed chicken pieces on prepared baking sheet. Bake in preheated oven until each piece registers 165°F in center, about 30 minutes.
• Let chicken rest for a few minutes then transfer to a cutting board. Cut into slices then serve the creamy honey mustard sauce over the chicken.
• Sauce
• In a medium saucepan melt butter over medium heat. Add garlic and sauté until lightly golden.
• Pour in chicken broth. Bring to a simmer and let simmer until it’s reduced to 1/2 cup, about 10 minutes.
• Stir in heavy cream, Dijon mustard, honey, and cornstarch broth mixture. Whisk until mixture has thickened. Season with salt and pepper as needed.