Chicken Cordon Blue

4 chicken breasts, boneless, skinless, about 2 pounds
4 slices black forrest ham, about 4oz
4 slices baby swiss cheese, from deli about 4 oz
1 package /roll of ritz crackers coarsely crushed (or fine chopped pecans)
1 egg beaten with some milk
2 T dijon mustard
2/3 oz fresh basil in package container about a cup
4 pats of butter, salted, about 2 T

Butterfly chicken and flatten between plastic wrap and use side of hammer,
position the slick side of chicken inside (THE RUFF SIDE HOLDS ONTO THE CRACKERS BETTER SO IT SHOULD WIND UP ON THE OUTSIDE..SORRY IF THAT SEEMS TOO PICKY!) or use finely chopped pecans for the lower carb dieters... then coat with some dijon then a slice of ham and a slice of cheese. cover the cheese with basil and roll into an individual serving. Gently roll the chicken into the egg then cracker crumbs.,,,(or pecans).
Do this 4 times.
Place each chicken seam side down on a pam coated glass dish. Sprinkle remaining crackers over top insuring that all of the chicken is covered with crumbs.
Put one pat of butter on top of each chicken.

Bake 350 degrees in a preheated oven for 30 minutes
serves 4 large servings!

I served this with zuchinni and yellow squash sauted in butter and basil and tomatoes and garlic and some onions, peppers and celery( the trinity here in the south).
Husband raved about it!
bizi