Chicken Cordon Bleu
From Cook's Country.
- 28 Ritz crackers (about 3/4 sleeve)
- 4 slices hearty white sandwich bread, torn into pieces
- 6 tablespoons unsalted butter, melted
- 8 thin slices deli ham
- 2 cups shredded Swiss cheese
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 3 large eggs
- 2 tablespoons Dijon mustard
- 1 cup all-purpose flour
Adjust oven racks to lowest and middle positions and heat oven to 450.
Pulse crackers and bread in a food processor until coarsely ground. Drizzle in butter, pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3-5 minutes. Transfer to a shallow dish. Leave oven on.
Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut a pocket in the thickest part of each chicken breast and stuff with two ham and cheese rolls. Season both sides of the chicken with salt and pepper. Transfer chicken to a plate, cover with plastic wrap and refrigerate at least 20 minutes.
Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat stuffed chicken breasts lightly with flour, dip in egg mixture, and dredge in crumbs, pressing to adhere.
Transfer chicken to a clean baking sheet. Bake on lowest rack until the bottom of the chicken is golden brown, about 10 minutes, and then move the baking sheet to the middle rack. Reduce the temperature to 400 and bake until golden brown and chicken registers 160, 20-25 minutes.
Transfer to a cutting board, tent with foil and let rest 5 minutes. Serve.