Chicken Cordon Bleu.

Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the thickest parts of the chicken until each piece is an even ½-inch thickness. Season both sides generously with salt, black pepper, garlic powder, and onion powder.

Lay each pounded breast flat. Place 1 slice of ham and 1 slice of Swiss cheese over the top, leaving a ¼-inch border around the edges. Starting from the narrow end, roll the chicken tightly into a neat cylinder. Wrap each roll firmly in plastic wrap and chill in the refrigerator for 20 minutes so the roll sets its shape.

Set up three shallow bowls:

1. Bowl 1: All-purpose flour.

2. Bowl 2: Beaten eggs with water.

3. Bowl 3: Panko breadcrumbs tossed with 2 tbsp melted butter.

Unwrap the chilled chicken rolls. Dredge each roll in flour (shake off excess), dip thoroughly into the egg wash, and roll in the buttered panko until fully coated.

Preheat your oven to 375°F (190°C). Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Gently add the chicken rolls seam-side down. Sear for 2 to 3 minutes per side until the panko turns deep golden brown on all sides.

Transfer the oven-safe skillet directly to the preheated oven. Bake for 18 to 22 minutes, or until an internal meat thermometer inserted into the center reaches 165°F (74°C) and the cheese is melted. Remove from the oven and rest for 5 minutes before slicing.

While the chicken bakes, melt 1 tbsp butter in a saucepan over medium heat. Whisk in 1 tbsp flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and whole milk. Simmer over medium-low heat for 3–5 minutes until thickened. Stir in Dijon mustard and grated Parmesan until smooth. Season to taste.