Start by placing the chicken breasts between two sheets of plastic wrap and pound them to ¼ to ½ inch thickness using a meat mallet. Season both sides with salt and pepper.

Create a breading station by arranging three shallow dishes in a row: flour in the first, whisked eggs in the second, and seasoned Panko breadcrumbs in the third.

Dredge the seasoned chicken breast in flour, dip into the egg mixture, and press into the Panko breadcrumbs for a generous coating.

Preheat your oven to 400°F (200°C). In a skillet over medium heat, heat olive oil or butter and add the breaded chicken, cooking for 2-3 minutes on each side until golden-brown.

Place each chicken piece in a baking dish, top with ham and Swiss cheese, and bake for 15-20 minutes until the chicken is cooked through and cheese is melted.

Combine mayonnaise, Dijon mustard, honey, lemon juice, and Worcestershire sauce in a bowl. Whisk until smooth, adjusting seasoning to taste.

Once fully baked, drizzle the creamy mustard sauce over each piece and serve with your favorite sides.