-
1
Preheat an oven to 375 degrees F (190 degrees C).
-
2
Combine panko, paprika, poultry seasoning, and salt and pepper in a shallow dish; set aside.
-
3
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
-
4
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 3/8 inch.
-
5
Place a slice of Cheddar cheese and a slice of coppa ham on the center of each chicken breast, then fold the chicken over the filling and secure with kitchen string.
-
6
Dip each rolled chicken breast into the beaten egg, then into the seasoned panko until evenly coated.
-
7
Heat the butter and olive oil in a large skillet over medium-high heat.
-
8
Pan fry the coated chicken breasts until browned on all sides, 7 to 10 minutes.
-
9
Transfer the browned chicken breasts in a baking dish.
-
10
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes.
-
11
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
-
12
Arrange another slice of white Cheddar cheese over each chicken breast and return to the oven.
-
13
Bake until the cheese has melted, about 5 minutes.
-
14
Meanwhile, pour the white wine and chicken bouillon granules into the skillet used to cook the chicken.
-
15
Cover and simmer over low heat until reduced, about 30 minutes.
-
16
Mix the cornstarch and heavy cream in a bowl; slowly whisk the cornstarch mixture into the wine mixture.
-
17
Continue cooking and stirring until the sauce has thickened, about 3 minutes.
-
18
Serve the chicken topped with the cream sauce.
