Chicken Cordon Bleu

It's actually Diane's recipe but some say I actually perfected it. All I did was implement Paula Deen's way of thinking: add more butter!! :)

Ingredients
4 Chicken Breasts
Sliced Ham (sandwich meat works fine)
Sliced Swiss Cheese
3 Eggs
1 Stick of Butter
1 Sleeve of Saltine Crackers
toothpicks

Directions

Flatten chicken breast to make them easier to fold.

In one bowl, melt 1 stick of butter. Once melted, mix in 3 eggs.

In another bowl, crush the sleeve of crackers into crumbs and place them in a bowl.

Once chicken is flat, take a slice of ham and a slice of swiss cheese and fold them inside one chicken breast. Secure the folded chicken with 2 toothpicks. Dip the folded/stuff chicken into the egg and butter mixture. Roll in the cracker crumbs. Place on the pan to cook. Repeat for each chicken breast.

Cook at 350 F for approximately 45 minutes or until chicken is completely done.


Tips from the Kitchen of Reality

The best way I've found is to put the breasts in a plastic bag, zip it almost completely and beat them with a meat mallet if you have one, if not a sturdy spoon or rolling pin will work. I do not recommend an ice cream scoop (these break).

An alternate way to put the breading on the chicken. (It's not as pretty a presentation, but it works!) Pile cracker crumbs in 4 small piles on your greased pan. Dip folded/stuffed chicken breast in egg and butter mix. Place chicken on one of the piles of cracker crumbs. Repeat for each chicken breast. Take remaining cracker crumbs and rub them onto the tops of the chicken breasts. Pour remaining butter and egg mixture onto the chicken breasts.

When in doubt...add more butter!!