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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with aluminum foil and set it aside.
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3
Place the panko and 1 tablespoon of the oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly.
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4
Place the Dijon and the remaining 4 teaspoons of oil in another shallow dish and whisk to combine.
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5
Set both dishes aside.
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6
Cut each chicken breast in half horizontally.
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7
Place 1 chicken piece on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate.
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8
Repeat with the remaining pieces of chicken.
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9
Lay the chicken on a cutting board and season both sides with salt and pepper.
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10
Arrange the pieces so the narrowest ends face you.
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11
Place 1 piece of prosciutto on top of a piece of chicken vertically, and a second piece perpendicular, making a cross pattern.
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12
Center a quarter of the cheese over the prosciutto horizontally.
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13
Fold both pieces of prosciutto over the cheese to completely cover and enclose it.
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14
Fold the bottom of the chicken up over the cheese-and-prosciutto bundle to enclose it, then roll tightly into a cylinder.
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15
Use 2 toothpicks to secure the roll; set aside.
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16
Repeat with the remaining chicken, prosciutto, and cheese.
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17
Dip 1 chicken piece in the Dijon mixture and roll to coat it in a thin, even layer.
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18
Then place it in the panko, roll to coat, and press the breadcrumbs onto the chicken to adhere.
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19
Place the breaded chicken on the prepared baking sheet and repeat with the remaining chicken cylinders, spacing them evenly on the sheet.
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20
Bake until the cheese is melted and the chicken is cooked all the way through, about 45 minutes.
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21
Remove the toothpicks and serve immediately.
