Tender chicken with a bit of ham, crunchy breadcrumb topping, and of course that wonderful Dijon mustard flavor in a creamy cheesy sauce. This is the perfect quick and easy meal for a cool late-winter evening.
Spray a 9" x 13" baking dish with non-stick spray.
Layer chicken in the bottom of the dish.
Top the chicken with the ham sandwich meat and sprinkle with the Swiss cheese.
In a bowl, combine the Panko bread crumbs, Parmesan cheese, salt and pepper.
Sprinkle the Panko mixture over the top of the chicken.
Drizzle with the melted butter and bake for 35-40 minutes or until the chicken is done and the Panko has started to brown. Place under the broiler for a minute or two to brown further if desired.
Serve with sauce.
For the sauce
Melt the butter in a medium saucepan.
Whisk in the flour and cook for 3 minutes.
Whisk in the milk and broth.
Continue whisking until the sauce thickens.
Whisk in the mustard, Worcestershire sauce and salt and pepper and serve.