Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or place a wire rack over a baking tray.

Step 2: Prepare the Chicken

Place the chicken breasts between sheets of parchment paper or plastic wrap and pound them to an even ½-inch thickness.

Season both sides with salt and black pepper.

Step 3: Add the Cheese Filling

Lay 2 slices of Swiss cheese over each chicken breast.

Roll the chicken tightly around the cheese and secure each roll with toothpicks.

Step 4: Bread the Chicken

Place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes.

Coat each chicken roll in flour, dip into the beaten eggs, then cover completely with panko breadcrumbs.

Step 5: Bake

Arrange the breaded chicken rolls on the prepared baking sheet.

Brush lightly with olive oil or melted butter.

Bake for 25–30 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Make the Dijon Cream Sauce

While the chicken bakes, melt the butter in a small saucepan over medium heat.

Whisk in the flour and cook for about 1 minute to form a roux.

Gradually add the milk or cream while whisking continuously until smooth.

Stir in the Dijon mustard, salt, and pepper.

Simmer gently for 2–3 minutes, stirring frequently, until the sauce thickens.

Step 7: Serve

Remove the chicken from the oven and carefully remove the toothpicks.

Slice into rounds if desired and place on serving plates.

Drizzle generously with the warm Dijon cream sauce and garnish with fresh parsley or chives.