6 boneless, skinless chicken breasts
6 slices bacon
6 slices Swiss cheese
Enough cracker crumb mixture
3/4 c. milk for dipping
2 eggs with a couple tsp. water for dipping

Cracker crumbs seasoned with a shake of dillweed and garlic salt and a dash of white pepper to coat the chicken.

Slit the chicken breast forming a pocket. Roll a slice of cheese and a slice of ham together and put into pocket. Dip the stuffed breast into milk and then into mixture of egg and water. Roll into cracker crumb mixture and refrigerate for 10-20 minutes. Brown both sides in skillet; drain and bake at 350 degrees for 10-15 minutes. It's worth the trouble! Ummm! Good!