Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Chicken Cordon Bleu8 ham slices8 oz Swiss cheese, sliced4 chicken breasts, boneless sliced in halfCreole seasoning3 cups honey almond oats cereal , crushed6 Tbsp. butter, meltedSauce:1 cup mayonnaise1-2 tsp. Creole mustard , to tastePat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly.Season chicken with Creole seasoning then top each pieces of chicken with a slice of ham and a slice of cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.Preheat oven to 400 degrees. Remove chicken from fridge, unwrap. Add cereal to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.Dip the chicken bundles in melted butter, and then into the cereal crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.Bake on the center oven rack for about 30 minutes, or until chicken is cooked through to 165 degrees on a thermometer inserted into the chicken.Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.Permalink| Comments ...read more read less