Chicken Cordon Bleu with Mashed Potatoes and White Gravy- from Mel's Kitchen Cafe

 

8 thin-cut chicken breasts (or 4 cut in half so they're more thin)
buttermilk and seasonings to marinate
Grey Poupon mustard
8 slices of good quality ham sliced thin (like on a 2)
8 slices of Swiss or Jack cheese (or mild white cheese of your choice)
32 Ritz crackers
green vegetables (if desired)

Season chicken breast in steak seasoning, seasoned salt, etc., and cook in oiled skillet on med-high until browned on outsides. Grease a regular size cookie sheet, and preheat oven to 400 degrees. Remove chicken from skillet to baking sheet to finish cooking in oven. When you're sure they're cooked through proceed:

Slather Grey Poupon mustard over the chicken breasts with a spoon or pastry brush.

Then top each breast with a slice of good ham, and a slice of Pepper jack (or regular Jack, Colby jack, or Swiss) cheese. Return to oven for 5 minutes to get that all warmed and melty. Switch oven to Broil for this.

Remove chicken from oven again and top all chicken with crushed Ritz crackers. (Figure about 4 crushed crackers per breast). Return to oven for 5 minutes or until tops are browned. (Food should be removed from baking sheet and plated right away to avoid becoming soggy). 

Plate a chicken cordon bleu with a scoop of cooked vegetables on a plate and add mashed potatoes and gravy. 

Everyone loved these so much. Dallas and Evan ate up the extras that same night and the next morning for breakfast! These aren't very hard to make and are better quality than the store bought types.