Preheat oven to 400 convection or 425 conventional. Heat a medium skillet over medium-high heat with 1 tablespoon olive oil. Add 1 cup of panko breadcrumbs and brown.
Mince one green onion (optional). Dice 2 oz. Swiss cheese and 2 oz. Ham together in 1/8-1/4 inch pieces. Toss together.
Prep the chicken breast. Pat dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 1/2 inch long and deep into the thick side of the breast. Expand the pocket to extend into most of the breast by finger or knife. BE CAREFUL not to put a hole in your pocket.
Make a dredge line with shallow pans or plates. Mix 1/2 cup flour, 1 tsp onion salt, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper. In a second pan/bowl, one egg and 1 tablespoon water and whip with a fork. In a third pan/bowl ,place the browned breadcrumbs. Add 1/4 cup shredded parmesan cheese to the breadcrumbs.
Line the pan with aluminum foil. Spray the rack pan heavy with Pam. It won't help the cooking but makes clean up better.
Assembly: Stuff the chicken breasts. You could use a toothpick to close the pocket, but I didn't and had no leaking. Dry well. Dip in the flour mixture. Coat both sides and shake off the excess. Dip in the egg wash, shake off excess. Then the breadcrumbs. Place on a rack.
Place on center rack of the preheated oven. Cook until 165 internal temperature. About 40-45 minutes.
You can also flatten the chicken roll it if you want.
I used three large breasts in the pictures, but I wrote this for 4.
I like the touch of onion, but it is not traditional and omit if you want.
The breading sticks better if you are sure to dry the breasts well, and after coating, let them sit for 5-10 minutes before cooking or freezing.
Good refrigerated for 3 to 4 days. Should freeze well either before or after cooking.
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