Ingredients
⅓cuppanko bread crumbs
1tsppaprika
1tsppoultry seasoning,such as Poultry Magic®, or to taste
salt and pepper,to taste
6chicken breast,skinless boneless, halves
6white cheddar cheese slices,such as Tillamook®
6coppa ham,thin slices
1egg,well beaten
3tbspbutter
3tbspolive oil
6white cheddar cheese slices,such as Tillamook®
½cupdry white wine,or more as needed
1tspchicken bouillon granules
2tbspcornstarch
1½cupsheavy cream
Preparation
Preheat an oven to 375 degrees F. Combine panko, paprika, poultry seasoning, and salt and pepper in a shallow dish; set aside.
Place the chicken breasts between two sheets of heavy plastic on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 3/8-inch.
Place a slice of Cheddar cheese and a slice of coppa ham on the center of each chicken breast, then fold the chicken over the filling and secure with kitchen string.
Dip each rolled chicken breast into the beaten egg, then into the seasoned panko until evenly coated.
Heat the butter and olive oil in a large skillet over medium-high heat. Pan-fry the coated chicken breasts until browned on all sides for 7 to 10 minutes. Transfer the browned chicken breasts to a baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear for about 30 minutes.
An instant-read thermometer inserted into the center should read at least 165 degrees F.
Arrange another slice of white Cheddar cheese over each chicken breast and return to the oven. Bake until the cheese has melted for about 5 minutes.
Meanwhile, pour the white wine and chicken bouillon granules into the skillet used to cook the chicken. Cover and simmer over low heat until reduced for about 30 minutes.
Mix the cornstarch and heavy cream in a bowl; slowly whisk the cornstarch mixture into the wine mixture.
Continue cooking and stirring until the sauce has thickened for about 3 minutes. Serve the chicken topped with the cream sauce.
