Chicken Cordon Bleu

25 Ritz crackers

6 tablespoons

butter, melted

1 Cup Bread crumbs (I didn't measure so just add a little at a time until you get the desired result)

8 thin slices deli ham

2 cups shredded mozzarella

4 thick boneless, skinless chicken breasts

Salt

3 large eggs

1 teaspoon mustard

1 cup all-purpose flour

Preheat the oven to 450 degrees. Crush crackers and drizzle in the melted butter and mix. Add bread crumbs until desired consistency. Lightly brown crumbs on a baking sheet for 3 to 5 minutes.

Top each ham slice with shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal. Season with salt. Refrigerate the stuffed chicken, while you prepare the next step.

Beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. You can make these ahead and store then for one day in the fridge.

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

I changed this a little bit, but found the recipe on Mel's Kitchen Cafe.