Preheat oven to 350F.

On a baking sheet spread out the Panko breadcrumbs. Spray the bread crumbs with vegetable oil spray, and dot the baking sheet with chunks of the butter flavored Crisco. Bake for 5-7 minutes or until golden brown tossing them around on the baking sheet one time during baking. Let the breadcrumbs cool on the sheet pan. Toss them around on the baking sheet so they don’t burn on one side.

Working one chicken breast at a time pound each chicken breast flat.

Season the chicken breasts with salt and pepper on both sides.

Coat the chicken breasts on all sides with the mayo mustard mixture.

Take one piece of ham and one piece of Swiss cheese and roll the two together. Roll the chicken breast around the ham and Swiss cheese and use a long toothpick to hold the chicken breast together in this shape.

Press the chicken rollup into the crispy golden breadcrumbs to coat it on all sides. (At this point you can freeze for future baking if you’d like)

Place prepared chicken rolls on baking sheet with plenty of room around each roll. If the roles touch they will steam, and you don’t want that.

Prepare a baking dish with generous amounts (dollops) of Butter flavored Crisco (you get a crispier bake with Crisco but you can certainly use butter).

Bake in preheated oven for 35 to 45 minutes turning them over once during the last 15 minutes. (Length of baking time depends on the size of the chicken breasts.)

In a saucepan combine one can of Cream of Chicken soup with half a container of sour cream (or more depending on your taste), dijon mustard and the juice of one lemon. Heat slowly over medium heat… Right before serving add a pat of butter. You can thin the sauce out with a little bit of milk to make it stretch further if you desire.