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Ingredients
- 25 Ritz crackers
- 4 slices white sandwich bread
- 6 T butter, melted
- 8 thin slices ham
- 2 C shredded Swiss Cheese
- 4 thick boneless skinless chicken breasts
- salt and pepper
- 3 large eggs
- 2 T Dijon mustard
- 1 C flour
Details
Preparation
Step 1
Preheat oven to 450'. Pulse crackers and bread in processor until coarsely ground. Drizzle in melted butter and pulse. Transfer crumbs to rimmed baking sheet and bake 3-5 min, stirring occasionally, until light brown. Transfer to pie plate… or scoop them into a mound. Reduce oven to 400'
Top each ham slice with 1/4C shredded cheese. Roll tightly and set aside. Pat chicken dry with paper towels. Cut a pocket in thickest part of chicken breast and stuff each pocket with ham/cheese roll. Pull top flap of chicken over rolls and press to seal… use toothpick. Season with salt and pepper. Refrigerate stuffed chicken at least 20 min.
Beat eggs and mustard in small pan. Place flour in small bowl. Coat chicken lightly with flour, then dip in egg mixture, covering all sides. Dredge in toasted bread crumbs… press to stick.
Transfer chicken to lightly greased baking sheet. Center rack. Bake chicken until golden brown, cooked to 160' and about 25-30min. Let rest for 5 min before serving.
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