In a small saucepan over medium heat, melt the butter. Add two tablespoons of the flour and cook for 1 minute until a light golden brown.
Stir in the milk, dijon mustard, and Parmesan whisk until the mixture becomes thick and creamy.
Season with salt and pepper to taste. Remove from heat and set aside to cool.
PREP CHICKEN:
Place chicken breasts on a cutting board and butterfly the breasts.
Place a piece of plastic wrap over your breast and lightly pound each chicken breast to about ¼ inch thick.
Lightly season the chicken breasts with salt and pepper.
FILL AND ROLL CHICKEN:
Divide your cream sauce mixture between each chicken breast and brush over the split chicken breasts.
Place a slice of swiss cheese on top of each breast, followed by two pieces of ham folded in half.
Add another slice of swiss cheese on top of the ham.
Tightly roll the chicken breast up and secure it with toothpicks.
CHILL AND DREDGE CHICKEN:
Refrigerate for 15 minutes to help the chicken hold its shape.
Remove from the refrigerator and dredge each chicken breast in ½ cup flour.
Next, dip each chicken breast into the beaten eggs, followed by coating in the panko bread crumbs.
AIR FRY:
Place the chicken breasts into your air fryer to cook at 350 degrees F on the air fry setting for 15-20 minutes, flipping halfway through or until the internal temperature of the chicken reaches 165F.
REST AND SERVE:
Allow the chicken to rest for 2-3 minutes.
Remove the toothpicks.
Serve and enjoy!
Notes
Thinly sliced deli ham works best for this recipe.
Leftover dinner ham could be used if diced small.
Other cheese options for non-Swiss fans are provolone, gruyere, or sharp cheddar cheese.