Preheat oven to 425°F. Season both sides of the chicken with salt and pepper.
Coat the exterior of each rolled chicken piece with Dijon mustard, then firmly press into panko breadcrumbs for an even coating.
Place the coated chicken rolls on a baking pan lined with parchment paper. Drizzle with olive oil and bake for 30-35 minutes or until the internal temperature reaches 165°F.