EASY CHICKEN CORDON BLEU

Steps:

• 1. In the food processor pulse up the ritz crackers and torn up bread a few times to make coarse crumbs.
• 2. Drizzle the melted butter over the crumbs and pulse a few more times to incorporate the butter into the crumbs.
• 3. Pour the crumbs onto a cookie sheet and place in a 450° oven and cook until lightly browned about 3-5 minutes.
• 4. Into the fat end of the raw chicken breast about 1/3rd the way down from the end , cut a slit about 3" long and make a pocket inside the breast , leaving about a 1/4" all around the chicken breast intact.
• 5. Place about 2 Tablespoons of the shredded Swiss cheese along the center of the ham slice and roll up tight like a cigar shape. (I had to use 4 round slices of ham and put them together because I bought the wrong cut of ham)
• 6. Cut the ends off of the rolled up ham to make the rolls uniform in length to the chicken breasts.
• 7. Stuff 2 ham rolls beside each other in the prepared pocket of the chicken breast.
• 8. Pull the top cut over and Press the sides of the chicken breast slit part together to seal the slit in the side of the chicken breast.
• 9. Salt and pepper each side and place each chicken breast onto a platter.
• 10. Once you have all of them together cover with plastic wrap and place in the refrigerator to seal together for 20 minutes *this is a very important step "DON'T SKIP THIS STEP"
• 11. Add the Dijon mustard , garlic and onion powder to the 3 eggs.
• 12. Prepare 3 dishes for dredging the chicken in. one for the flour , egg mixture and one for the toasted bread crumb mixture.
• 13. Dredge the chicken in the flour and pat off any excess flour.
• 14. Next using kitchen thongs dredge the floured chicken into the egg mixture.
• 15. Next dredge into the toasted crumb mixture , patting the crumbs into the chicken breasts.
• 16. Place onto a cookie sheet and place in a preheated oven @ 450° on the bottom rack for 10 minutes ; this will set the bottom.
• 17. Than lower the oven temp to 400° and raise the chicken to the center rack and bake for an additional 20 minutes.
• 18. Once you remove them from the oven , place tin foil in a tent fashion over them (not tight because you want them to stay crispy and not sweat) so they can rest for 5 minutes before cutting into them.