Chicken Cordon Bleu (Not Fried!) - cooking recipe

Ingredients

4 boneless skinless chicken breasts
6 slices ham (thin not shaved)
8 ounces mozzarella cheese (block)
3 slices swiss cheese
1 cup heavy cream
1 (2 3/4 ounce) package Shake-n-Bake (your choice of flavor)
1 cup ranch dressing
2 tablespoons white wine

Preparation

Preheat oven to 350.
Cut 8 thin slices Mozzarella Cheese (to go in chicken breasts) 2 per chicken breast. Set aside.
Cut up remainder of Mozzarella Cheese in small chunks (for sauce). Put in a small pot on stovetop.(don't heat yet).
Cut up 1 slice of Swiss and put in pot with Mozzarella. Set aside.
Cut the remaining 2 slices of Swiss in half. Set aside with Mozzarella slices.
Rinse Chicken breasts.
Cut Chicken breasts in half (make sure they are still attached at one side.
Insert 2 slices of ham, two slices of mozzarella, and one slice of swiss.
Fold top of Chicken breast over until all ingredients inside are covered.
Use as many toothpicks as you need to keep chicken breast closed.
Repeat to 3 remaining breasts.
Mix 1 cup of Ranch Dressing with 1/2 cup of heavy cream. Mix till well blended.
Put Shake and bake breading in bowl.
Cover Chicken Breasts w/ Ranch mixture -- then cover generously in breading mixture. Put in baking pan. Repeat to other chicken breasts.
Once in pan -- you can take toothpicks out.
Bake in preheated oven for 30 minutes.
While Chicken is baking, Make sauce mixture.
Mix 1/2 cup heavy cream w/ chunked cheese. Heat till melted.
Add a splash of white wine.
Mix while heating to keep from burning and sticking.
When Chicken breasts are done, pour sauce over top and serve.