Chicken Cordon Bleu

Made in the Schmerne-schmerne style.  Bork bork bork.

2 ckn breast or 4-6 thighs, all boneless, skinless.  Put in a pyrex pan , that has been lightly greased.  Top with some sort of ham.  I chose Canadian Bacon, as it is thicker than deli meat and has less sugar.  Then cover with about 1/2 bottle of Dijon mustard mixed with a block of cream cheese (8oz).   Put in a 375 degree oven for about 40 minutes.   Take out of the oven and top with swiss cheese and put back into the oven for about 5 minutes.