Description
This twist on a classic French favorite features juicy chicken breasts stuffed with turkey and Swiss cheese, coated in crispy panko breadcrumbs and baked to perfection. Finished with a creamy Dijon-parsley sauce, it’s a comforting, crowd-pleasing dinner that feels fancy but is easy to make.
Ingredients
Scale
For the Chicken:
- 3–4 boneless, skinless chicken breasts
- 6–8 slices of thin turkey
- 6–8 slices of Swiss cheese
- 1 cup panko breadcrumbs
- Salt & pepper, to taste
For the Sauce:
- 4 oz cream cheese, softened
- ¾ cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken: Pound the chicken breasts to an even thickness (about ½ inch).
- Stuff and roll: Lay turkey and Swiss cheese on each chicken breast, then roll up and secure with toothpicks.
- Coat: Season with salt and pepper, then roll in panko breadcrumbs, pressing gently to adhere.
- Bake: Place in a greased baking dish and bake for 25–30 minutes, or until golden and cooked through.
- Make the sauce: In a saucepan, combine cream cheese, chicken broth, and Dijon mustard over medium heat. Stir until smooth.
- Finish it off: Pour the sauce over the cooked chicken, sprinkle with fresh parsley, and serve warm.
Notes
- Calories: 410
- Protein: 42g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 1g
- Sugar: 2g
- Sodium: 480mg
- Prep Time: 15 minutes
- Cook Time: 30 minutes