8 large Big Y all natural skinless, boneless 

chicken breasts 

1 cup Big Y all-purpose flour

11⁄2 tsp. celery salt 

11⁄2 tsp. ground mustard

1 tsp. Big Y garlic powder

1 tsp. onion powder 

1 tsp. white pepper 

1 Tbsp. Big Y paprika 

2 Big Y eggs

11⁄2 cups Big Y plain bread crumbs

– Big Y salt and fresh 

ground pepper to taste

12 slices Cabot Vermont 

cheddar cheese, from 

the Big Y Deli

8 slices Grote & Weigel ham, from the Big Y Deli

– Big Y nonstick cooking spray

Preheat oven to 400˚F.

Butterfly cut the chicken breasts by cutting into them lengthwise, making sure not to cut all the way through. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. 

In a shallow dish, combine flour, celery salt, mustard, garlic powder, onion powder, pepper and paprika. In another shallow dish, beat eggs. In a third shallow dish, add bread crumbs.

Season the open fillets with salt and black pepper. Place one and a half slices of cheese and one slice of ham on the inside of each fillet. Fold the fillet in half to close. Coat each of the fillets in the flour mixture, shaking off excess. Dip in the eggs and then roll in the bread crumbs, turning to coat evenly. Place breaded chicken breasts in a pan lightly coated with cooking spray and bake for about 40 minutes or until cooked though and golden brown.