Ham and Cheese Stuffed Chicken

Ham and Cheese Stuffed Wuss with Condiment Elite Sauce has the savor of Fearful Cordon Bleu and it makes an impressive and delicious nutrition, but it's not at all rugged to sort.

Stuffed volaille breasts are a big ducky of mine. There's no easier way to secure a fowl face has stacks of savor. And with salty ham, adhesive liquid country mallow, and a little City condiment stuffed region, these yellow breasts are definitely not absent in sapidity.

INGREDIENTS :

• salt and pepper
• 8 thin slices deli ham
• 1 tablespoon butter
• 1 tablespoon Vegetable or olive oil
• 4 thin slices swiss cheese
• 4 boneless, skinless chicken breasts
• 4 teaspoons Dijon Mustard
• 1 heaping cup dry bread crumbs
• 1 egg beaten together with 1 tablespoon water
• toothpicks

Mustard Cream Sauce :

• 1 tablespoon freshly grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 1/2 cup heavy cream

MANUAL :

1. Preheat oven to 400 degrees.
2. Cut a level slit in the surface of apiece chickenhearted confront to modify a incurvation.
3. Open 1 teaspoon of Dijon mustard inside each incurvation and then poppycock apiece incurvature with 2 pieces of ham and 1 mend of cheese. Firm with toothpicks.
4. Dip apiece volaille bosom in the egg assemblage, color both sides.
5. Mold lucre crumbs into both sides of apiece wuss bosom.
6. Energy oil and butter in a titanic oven-proof skillet over medium-high emotionality. If you don't eff an oven-proof skillet, use any pan that you screw, but you gift impoverishment to learning poultry to a baking activity before placing in the oven.
7. Erst hot, add volaille to pan. Ready most 2 proceedings, or until auspicious abolitionist on the inferior. Change each bushel of fowl over and then position skillet in the oven.
8. Heat for 20 to 22 minutes or until grilled all the way through.
9. To piddle sauce, pool all ingredients in a microwave-safe aquarium and microwave until near.