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1
Lightly grease a 9x13-inch baking dish with cooking spray and preheat oven to 350 degrees F. In a bowl, combine bread crumbs and melted butter.
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2
Set aside.
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3
Lay cut chicken breasts in a single layer in the dish.
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4
Layer each chicken breast with 2 slices of ham and top with 2 slices of Swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese.
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5
Sprinkle bread crumbs over the top of the chicken.
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6
Bake chicken for 3035 minutes, until chicken is cooked through completely, cheese is bubbling and bread crumbs are golden.
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7
While chicken bakes, prepare the cream sauce.
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8
In a medium saucepan, melt butter.
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9
Stir in flour, whisking constantly while cooking for 12 minutes.
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10
Slowly pour in milk while whisking quickly.
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11
Stir in chicken bouillon granules, salt and pepper Whisk constantly over medium heat until mixture begins to simmer and thicken, about 35 minutes.
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12
Once sauce has bubbled and thickened, remove from heat and stir in mustard, honey, Worcestershire sauce, and Gruyere cheese.
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13
Stir until cheese is melted.
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14
Keep sauce warm until chicken is finished baking.
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15
Serve each piece of chicken with warm sauce.
