Three Cheese Stuffed Chicken Breasts

Combine the cream cheese, blue cheese, butter, and nutmeg in a bowl and mix well. Form the mixture into 6 equal sized ovals. Roll each oval in the grated Swiss cheese and place on a wax paper lined plate. Cover lightly with plastic wrap and place in the refrigerator for 1 hour to chill.

Pound the chicken breasts between two sheets of waxed paper with a meat mallet until they are a uniform thickness. Spread one side of each breast with 1/2 teaspoon of mustard. Place one of the chilled cheese ovals in the center of each piece and wrap the chicken around it, securing the edges with toothpicks as needed.

Place the flour in one shallow dish, the egg in another, and the breadcrumbs in a third dish.

Roll each chicken piece first in the flour, then in the egg letting any excess drip off, then in the bread crumbs. Return the chicken to the refrigerator to chill for another hour.

Preheat the oven to 400 degrees F.

Heat an oven-proof skillet over medium-high heat. Add the clarified butter. Cook the chicken breasts for 2-3 minutes, turning as needed, until lightly browned.

Place the skillet in the oven and bake at 400 degrees for 7-10 minutes or until the chicken is cooked through (cook time will depend on the thickness of the chicken).

Serve hot, removing any toothpicks before serving.