Quoted:

Chicken Cordon Bleu

Ingredients

·        25 Ritz crackers

·        4 slices hearty white bread, torn into quarters

·        6 Tbsp butter, melted

·        4 boneless, skinless chicken breasts

·        8 slices deli ham

·        8 slices deli Swiss cheese, grated

·        3 eggs

·        2 Tbsp Dijon mustard

·        Flour

Directions

1.      Process Ritz crackers and white bread in foodprocessor until coarse crumbs are formed.

2.      Add melted butter to crumbs and pulse tocombine.

3.      Spread on a baking sheet and bake 3-5 minutes ina 450 degree oven until nicely browned.

4.      Using a paring knife, cut a deep slot in eachchicken breast leaving ¼” space around the chicken.

5.      Spread ¼ cup grated swiss on each slice of hamand roll tightly. Trim the ends of the ham.

6.      Stuff two of the ham/cheese bundles into eachchicken breast.

7.      Press the sides of the chicken together to sealthe slot.

8.      Season the chicken with salt and pepper, coverwith plastic foil, and store in the refrigerator for 20 minutes.

9.      Whisk the eggs and mustard together in a shallowbaking dish; add some flour to another baking dish as well as the bread crumbs.

10.  Coat each chicken breast with flour knocking offexcess flour, then in the egg wash, and finally into the bread crumbs, packingon the bread crumbs. Transfer each chicken breast to a baking sheet.

11.  Bake at 450 degrees on the bottom rack for 10minutes.

12.  Transfer the chicken to the middle rack andlower the temperature to 400 degrees. Bake an additional 20 minutes. The centerof the chicken should read 160 degrees.

13.  Cover loosely with aluminum foil and allow torest for 5 minutes before serving.