Before people get all grammatical with my title I used the French word for blue which is bleu (I know weird right how you spell blue in French). This dish turned out great including the sauce. Next time I make the sauce though I want to add a splash of lemon juice to add a taste of citrus which I think would be amazing!!!

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Preheat Oven 375F

The Chicken

Butterfly cut your chicken and if never done that or know how here's a video: https://www.youtube.com/watch?v=F3ybkJoq6OU&t=7s
Pound it until it's flat with a meat mallet
Gently place two slices of ham and Swiss cheese in each breast, roll those breasts, placing a toothpick or two in the breasts (depending on the size of your breasts), with your favorite casserole dish spray with cooking spray or melted butter. Set up your egg wash station with flour, bread crumbs (any bread crumbs I used Italian), and 3 eggs mixed in a bowl with water. Take your time to coat chicken breast in the flour, eggs, and then bread crumbs and with the bread crumbs coat your chicken (you may need to sprinkle more bread crumbs on your chicken). Finally, place each breast into your casserole dish and place them in the oven for 45 minutes or until they temp out at 165F.

The Dijon Sauce (recommend you start making this closer to when the chicken is close to being done)

2 tablespoons of unsalted butter
2 tablespoons of flour
1 cup of milk
2 tablespoons of Dijon mustard

Place your saucepan on low-medium heat tossing your butter in, allowing it to melt, and once melted incorporate your flour. Keep mixing until everything is well incorporated and slowly add in your milk (don't stop stirring). Finally, add in your Dijon mustard of course add some salt and pepper to your liking and serve while it's hot.

Tip: Keep your sauce on low heat if your chicken still isn't done and mix it when you can. Also, if your sauce comes out clumpy you can toss it into a blender and blend it until it's smooth.