Preheat oven to 450 degrees F (230 degrees C).
Pulse the Bread (4 slice) and Ritz® Crackers (25) in a food processor until they form a coarse crumb.
Drizzle in the Butter (5 tablespoon) and pulse a couple more times to mix it well with all the breadcrumbs.
Scatter the crumbs on a cookie sheet and pop into the preheated oven for about 3 to 5 minutes. Keep a close eye on those crumbs and stir them around, you want them lightly toasted not browned or burned! Then transfer the crumbs to a shallow dish.
Start by rolling up some Swiss Cheese (8 slice) in the Deli Ham (8 slice).
To stuff the Chicken Breast (4) using a sharp knife, find the thickest part of the chicken breast near the top and make a slit in the middle. Then, pushing your knife in the slit, create a pocket trying to keep the initial slit small.
Stuff each chicken pocket with 1 or 2 ham rolls that were prepared earlier. Cut any excess that's sticking out off and press the pocket close.
Generously season the chicken on both sides with lots of Salt and Pepper (to taste), as well as Dijon Mustard (3 tablespoon).
In 3 separate plates big enough for the chicken breasts, beat large Egg (2) in one. In another, mix together All-Purpose Flour (1 cup) and salt with a fork. In the final bowl, add the bread crumbs.
Working with one stuffed chicken breast at a time, coat the chicken lightly with flour, then dip the chicken in the egg and lastly in the bread crumbs. Make sure you're covering both sides.
To cook the chicken, put them on a lightly greased baking sheet and place them on the lowest rack of the oven for 8 to 10 minutes. This will brown the bottom nicely.
Then transfer the tray to the middle rack and turn down the temperature to 400 degrees F (200 degrees C) and let the chicken bake for 25 to 30 minutes. You can check if the chicken is cooked through using a meat thermometer.
Let the chicken rest for 5 minutes before serving so that the juices don't run out. Serve the beautifully succulent chicken with roasted asparagus, steamed green beans or broccoli.