Stacked layers of thin chicken breast cutlets, sliced smoked deli ham and a bit of Swiss cheese. Topped with a crispy Panko/Ritz mixture and a creamy dijon sauce. Served with a side of roasted broccoli.
Preheat the oven to 425 degrees. In a rimmed baking sheet, spread 1 tablespoon of the oil on the bottom.
Lightly Season chicken breast on both sides with salt and pepper. Place the chicken breasts on the the prepared baking sheet. Do not overlap the chicken, but do place each piece as close together as possible.
Evenly spread the mustard on each each chicken piece. Top with 2 slices ham and 1 slice of cheese.
Mix the Ritz cracker crumbs and panko crumbs together. Then sprinkle the crumbs evenly over the cheese, and press the crumbs down lightly to stick.
In a large bowl, toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt, and a pinch of black pepper.
Bake for 25 minutes until the chicken registers 160 degrees and the broccoli is tender. (Cooking time will depend on the thickness of the chicken breast.)
Melt the butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
Add half the milk and whisk until the flour mixture is blended in. Add remaining milk, mustard Worcestershire sauce, and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, and add salt and pepper to taste. Serve sauce with chicken.
Remove the chicken from the pan and place on a serving dish. Top with Dijon Cream Sauce.
To save time, while the chicken is baking, prepare the cream sauce.