Monte Cristo Stuffed Chicken Cutlets

Jeremy gave these a 10 - we even ate them cold because we first had to console two nearly inconsolable girls.  So you know they're good if they were a 10 while cold!  We had them with garlic mashed potatoes and garlic and walnut broccoli.  Yum!

This recipe is slightly altered from Rachel Ray

Monte Cristo Stuffed Chicken Cutlets

Ingredients

• 3 boneless, skinless chicken breasts
• Salt and pepper
• 4 tablespoons Dijon mustard, divided
• 2 tablespoons fresh thyme, chopped
• 4 slices Swiss or Monterey Jack cheese
• 4 slices honey ham
• Flour, for dredging plus 1 tablespoon
• 2 eggs, beaten
• Juice of 1/2 lemon
• 2 tablespoons canola oil
• 3 tablespoons butter, divided
• 1 1/2 cups chicken stock
• 2 tablespoons maple syrup
  
• cornstarch – if needed
  

Serves 4

Preparation

Halve chicken breasts through to make 8 cutlets; pound very thin, about 1/4 inch. Season the chicken on both sides with salt and pepper. Spread a semi-thin layer of Dijon on inside of the cutlets and sprinkle with thyme. Fold and arrange 1 slice each of cheese and ham on 4 cutlets, leaving a little chicken exposed all around. Place the remaining cutlets Dijon-side down over the top and press down at the edges to form 4 stuffed cutlets. Dredge in flour.
Beat eggs and lemon juice together in a shallow dish.
Heat a large skillet with oil, 2 turns of the pan, over medium to medium-high heat. Melt 1 tablespoon butter into oil.

Turn 2 stuffed cutlets in egg batter and add to pan. Cook about 8 minutes, turning occasionally or until cooked through and golden. Transfer to a platter and cover loosely with foil. Melt another tablespoon into the pan and brown remaining cutlets. Remove to the platter.

Add remaining butter to pan and sprinkle in flour 1 minute, whisk in stock and thicken to form gravy; season with salt and pepper. Whisk in maple syrup. While whisking, bring to a boil. If necessary to thicken, remove a small amount of liquid and mix with 1 Tbsp cornstarch then slowly return to pan while quickly whisking.
Halve stuffed breasts, top with gravy and serve.