4 boneless, skinless chicken breasts

8 slices Swiss cheese

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs

Salt and pepper, to taste

2 tablespoons butter

1 tablespoon olive oil

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

½ cup grated Parmesan cheese

Chopped parsley, for garnish

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Preheat oven to 375°F (190°C).
Butterfly each chicken breast by slicing horizontally, without cutting all the way through.
Place two slices of Swiss cheese inside each breast, fold closed, and secure with toothpicks if needed.
Season chicken with salt and pepper.
Prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge chicken in flour, dip in egg, then coat with breadcrumbs, pressing to adhere.
Heat butter and olive oil in an oven-safe skillet over medium heat. Sear chicken 2–3 minutes per side until golden.
Transfer skillet to oven and bake for 20–25 minutes, until cooked through and cheese is melted.
Meanwhile, make the sauce: in a saucepan, combine heavy cream, Dijon mustard, garlic powder, onion powder, and Parmesan cheese.
Cook over medium heat, stirring until smooth and thickened, about 5 minutes.
Remove chicken from oven, spoon the warm sauce over top, and garnish with chopped parsley.

Mix Parmesan into breadcrumbs for extra flavor and crunch.

Use half-and-half instead of cream for a lighter version.

To keep cheese from leaking, secure edges with toothpicks.

Serve with mashed potatoes, roasted vegetables, or salad.