• Depending on the thickness of your chicken breasts you may want to hammer them out a bit. The breast should be no thicker than about an inch.
  
• To butterfly the chicken, lay the chicken breast on a cutting board and with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
  
• Open the chicken breast and layer the Ham and swiss cheese. Add 1 to slices of each. I prefer more meat and cheese stuffed inside so I do 2 slices of ham folded over and 1 whole slice of swiss cheese cut in half.
  
• Fold the top of the breast back over and secure in place with halved toothpicks. Try to keep the ham and swiss cheese tucked inside the breast when securing the toothpicks.

Breadcrumb Coating

• In a food processor combine saltine crackers, bread crumbs, paprika, and lemon pepper. Pulse the machine until all ingredients are well combined and the crackers are well crushed.
  
• In one bowl combine the egg and milk mixture, and in another bowl pour the breadcrumb mixture.
• Dip chicken, one at a time into the egg mixture, then roll in the cracker mixture.
  

Baking

• Spray cooking sheet with oilspray before laying the chicken onto the sheet. Drizzle chicken with with the melted butter.
  
• Bake at 350 degrees for 35 to 40 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Creamy Dijon Sauce

• Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
• Add half the milk and whisk until the flour mixture is blended in.
• Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
• Remove from heat, stir and add salt and pepper to taste. Serve with chicken.