Chicken Cordon Bleu

From Sarah Pierce:

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

2 ckn breast or 4-6 thighs, all boneless, skinless, salted & peppered.  Put in a pyrex pan that has been lightly greased with olive oil.  Top with some sort of ham.  I chose Canadian Bacon (or Prosciutto -k), 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 softened cream cheese (8oz) (double the sauce if using 8-10 thighs in a 9"x13" pan -k).   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.