• Preheat the oven to 375º. Place a wire rack inside a rimmed baking sheet.
• In a shallow bowl, combine the panko, canola oil, salt, and pepper. Set aside.
• Pat chicken breasts dry with paper towel. Using a sharp knife butterfly each chicken breast, leaving one long side attached. Open each chicken piece like a book with the cut side facing up. Lay a sheet of plastic wrap or parchment on top and pound to an even ¼-inch thickness with a mallet.
• With the cut-side facing up, cover with an even layer of Swiss cheese. Arrange ham slices over the cheese. Roll up each chicken piece like your would a swiss roll and secure the seam with toothpicks.
• Place the flour into a shallow dish. Place the eggs into a separate shallow dish. Dredge stuffed chicken breasts, one at a time, in the flour, shaking off any excess. Coat the chicken in egg mixture, then place into panko mixture turning to coat.
• Arrange the chicken breasts on the wire rack, seam side down.
• Bake for 35 to 45 minutes or until golden brown.

Cream Sauce

• Melt butter over medium heat in a small saucepan. Add flour and stir for 1 minute to create a roux.
• Add half the milk and whisk until the flour mixture is incorporated into a bechamel sauce.
• Add remaining milk, sherry, mustard, and cheese. Simmer for 3 minutes, whisking constantly, until thickened.
• Remove from heat,  add salt and pepper to taste. Serve drizzled over the baked chicken.