Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 4 slices Swiss cheese (about 4 oz / 113g total)
  • 4 slices cooked ham (about 4 oz / 113g total)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (45g)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Butterfly each chicken breast, creating a pocket. Pound lightly to an even thickness (about 1/4 inch). Season with salt and pepper.
  2. Place a slice of ham and a slice of Swiss cheese inside each chicken breast. Fold the chicken over and secure with toothpicks if needed.
  3. Arrange the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Combine the garlic powder, paprika, salt, and pepper with the breadcrumbs.
  4. Dredge each chicken breast in the flour, then dip into the egg, and finally coat thoroughly with the breadcrumb mixture. Press the breadcrumbs gently to adhere.
  5. Place the breaded chicken breasts on a plate or baking sheet and refrigerate for at least 20 minutes.
  6. Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  7. Preheat oven to 375°F (190°C). Place breaded chicken on a lightly greased baking sheet. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the skillet or oven. Let rest for a few minutes before serving. Remove toothpicks if used.