Preheat your oven to 200°C (400°F). Place chicken breasts between two sheets of plastic wrap and gently pound them to even thickness, about 1.5 cm (0.6 inches). This makes stuffing and cooking easier and ensures even doneness

Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season with salt, pepper, and a sprinkle of paprika inside and out for flavor. Spread Dijon mustard inside the pockets for a tangy, flavorful base

Inside each pocket, layer slices of ham and Swiss cheese, then press gently to compact. Close the opening if needed and secure with toothpicks. This stuffed, breaded chicken will develop a flavorful, rich interior while remaining juicy

Prepare three shallow dishes: one with flour, one with beaten egg mixed with a splash of milk, and one with panko and traditional bread crumbs combined with some Parmesan and savory herbs. Dredge each stuffed chicken breast in flour, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture

Melt butter in a large ovenproof skillet over medium-high heat. Add the breaded chicken breasts and cook for about 3-4 minutes on each side until golden brown and crispy. Transfer the skillet to the oven and bake for 15-20 minutes, until cooked through and cheese is melty

Remove from oven, let rest for 5 minutes. Serve hot with your favorite sides. The dish should be crispy on the outside, juicy inside, and rich with cheesy goodness, perfect for an elegant yet comforting meal.