Cheese Stuffed Chicken Breast

Sometimes you are having company and you want to knock their socks off with a great dinner. There are a lot of recipes out there that will do that but some are very involved and time consuming. I look for EASY because that also, usually, means no fail. This is one of those dishes.
It calls for blue cheese, which trust me is not scary ( if you have never had it) and adds a great "zip" to this. However, I know a lot of people do not like it so feel free to use a cheese you are more comfortable with.
NEED:
1/4 cup butter + 2 tablespoons
4 ounces blue cheese, room temperature and crumbled
1/8 teaspoon ground nutmeg
3/4 cup grated Swiss, room temperature
3/4 cup cream cheese, room temperature
6 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs.
Blend together 2 tablespoons of butter, blue cheese, Swiss cheese, cream cheese and nutmeg. Form mixture into 6 equal ovals and refrigerate for at least 1 hour.
Spread each chicken breast with mustard. Place a cheese oval on each and fold. Press to cover the cheese well and secure with a skewer ( you can use toothpicks)
Using 3 separate bowls; place flour, egg and bread crumbs in their own shallow bowls. Roll each breast in flour, then egg, then crumbs. Place on plate and chill for 1 hour.
Heat 1/4 cup of butter in a large skillet for medium to high heat. Add the chicken and cook until lightly browned on all sides, about 6 minutes.
Transfer to baking dish.
Oven at 400 degrees. Bake until chicken is cooked through; 10 to 15 minutes.

Enjoy!