Description

Juicy chicken breasts stuffed with Swiss cheese, coated in golden breadcrumbs, and topped with a creamy Dijon-Parmesan sauce. Perfect for a cozy weeknight or elegant dinner.

Ingredients

For the Chicken Rolls

4 boneless, skinless chicken breasts

4 slices Swiss cheese

½ cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons butter

For the Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon Dijon mustard

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley (optional)

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Instructions

Preheat oven to 375°F (190°C).
Pound chicken breasts to ¼ inch thickness. Add one slice of Swiss cheese and roll tightly. Secure with toothpicks.
Dredge in seasoned flour, dip in egg, then coat with breadcrumbs.
Sear in skillet with olive oil and butter until golden.
Transfer to baking dish and bake 20–25 minutes, or until internal temperature reaches 165°F (74°C).
For sauce: melt butter, whisk in flour and cook 1 min. Gradually add milk, Dijon, and Parmesan. Simmer until thickened.
Slice chicken and top with sauce. Garnish with parsley.

Notes

Use different cheeses or add herbs for variation.
Searing adds color and flavor but can be skipped for a quicker version.
Store sauce and chicken separately for best leftovers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baked, Pan-Searing
Cuisine: American, European-Inspired