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1.
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Preheat oven to 400 F. 2.
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In a small bowl mix together the panko bread crumbs, herbs de Provence or Italian seasoning, and about 1/4 teaspoon each of salt and pepper.
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Set aside.
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3.
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Place a chicken breast between 2 pieces of plastic wrap.
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Use a mallet or similar to pound the chicken to an even thickness, about 3/4 of an inch thick.
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Repeat with the remaining chicken breasts.
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4.
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Using a very sharp knife cut a pocket along the length of the chicken breast.
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Make the pocket as large as you can without cutting all the way through the chicken breast.
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5.
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Season both sides of the chicken breast with salt and pepper, theres no need to season inside of the pocket.
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6.
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Start an assembly line to stuff and top each chicken breast.
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The directions are for one breast, but do it for all 4.
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7.
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Spread about 1 teaspoon of mustard inside of the pocket you made in the chicken breast.
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8.
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Lay 1 1/2 slices of cheese in the pocket.
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9.
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Then add 1 slice of ham that had been cut into quarters (use all four quarters).
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10.
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Then layer in another 1 1/2 slices of cheese.
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11.
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Now use 3 or 4 toothpicks to close up the pocket nice and tight, you dont want that ham and cheese to escape.
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12.
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Spread about another 1 1/2 teaspoons of mustard over just the top of the chicken.
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13.
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Top with about 2 1/2 tablespoons of the seasoned panko bread crumbs.
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Gently press the bread crumbs down into the mustard.
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14.
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Spray the bread crumbs on the top of the chicken with cooking spray, or if you have an oil mister then mist with oil.
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This will allow the bread crumbs to get a golden color.
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Place the chicken into a greased baking dish and repeat with the remaining pieces of chicken.
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15.
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Put the pan in the 400 F oven and bake for 30 to 40 minutes.
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16.
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Then remove it from the oven and let it stand for about 10 minutes before serving.
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Make sure that you remember to pull the toothpicks out.
