Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about half an inch.

Layer slices of ham and Swiss cheese onto each flattened chicken breast, carefully roll the chicken tightly and secure with toothpicks.

Prepare your breading station by dipping each stuffed chicken roll into the binder, coating it well, then rolling in panko breadcrumbs.

Preheat your oven to 375°F (190°C). Bake the chicken rolls on a baking sheet lined with parchment paper for 25-30 minutes.

In a medium saucepan over low heat, melt butter and whisk in flour. Gradually add milk, continually whisking until thickened.

Stir in Dijon mustard and grated Parmesan into the sauce, heating for another 2-3 minutes until melted.

Once the chicken is baked, let it rest for a few minutes before slicing and serving it with the creamy Dijon sauce.