In the food processor pulse up the ritz crackers and torn up bread a few times to make coarse crumbs.
Drizzle the melted butter over the crumbs and pulse a few more times to incorporate the butter into the crumbs.
Pour the crumbs onto a cookie sheet and place in a 450° oven and cook until lightly browned about 3-5 minutes.
Into the fat end of the raw chicken breast about 1/3rd the way down from the end , cut a slit about 3" long and make a pocket inside the breast , leaving about a 1/4" all around the chicken breast intact.
Place about 2 Tablespoons of the shredded Swiss cheese along the center of the ham slice and roll up tight like a cigar shape. (I had to use 4 round slices of ham and put them together because I bought the wrong cut of ham)
Cut the ends off of the rolled up ham to make the rolls uniform in length to the chicken breasts.
Stuff 2 ham rolls beside each other in the prepared pocket of the chicken breast.
Pull the top cut over and Press the sides of the chicken breast slit part together to seal the slit in the side of the chicken breast.
Salt and pepper each side and place each chicken breast onto a platter.
Once you have all of them together cover with plastic wrap and place in the refrigerator to seal together for 20 minutes *this is a very important step "DON'T SKIP THIS STEP"
Add the Dijon mustard , garlic and onion powder to the 3 eggs.
Prepare 3 dishes for dredging the chicken in. one for the flour , egg mixture and one for the toasted bread crumb mixture.
Dredge the chicken in the flour and pat off any excess flour.
Next using kitchen thongs dredge the floured chicken into the egg mixture.
Next dredge into the toasted crumb mixture , patting the crumbs into the chicken breasts.
Place onto a cookie sheet and place in a preheated oven @ 450° on the bottom rack for 10 minutes ; this will set the bottom.
Than lower the oven temp to 400° and raise the chicken to the center rack and bake for an additional 20 minutes.
Once you remove them from the oven , place tin foil in a tent fashion over them (not tight because you want them to stay crispy and not sweat) so they can rest for 5 minutes before cutting into them.