Cheesy Sauce
2 tbsp. unsalted butter
2 tbsp. flour
2 tbsp. ranch mixture (from above recipe)
1/2- 3/4 cup milk
1/2 cup Queso Quesadilla cheese

Instructions:

1. Preheat the oven to 375º F
2. Cut each chicken breast in half. Place in a zip-top baggie and pound to 1/4 inch thickness with a mallet.
3. Using a chopper, add all crackers and pulse until completely crushed. Place in a bowl.
4. In a small bowl, add ranch packet, Dijon mustard, mayo, and milk. Put 2 Tablespoons aside for sauce later. Stir and set aside.
5. Line a large cookie sheet with a silicone mat or parchment paper.
6. Season chicken on both sides with salt & pepper.
7. Place one piece of honey ham (broken in pieces, if necessary) on the larger half of the chicken breast.
8. Place about 1/4 cup of cheese on top.
9. Carefully roll closed and pin with 1-3 toothpicks. Repeat with the other 5 breasts.
10. Using a brush or fork, coat the top of the chicken breasts with the ranch mixture. Sprinkle with cracker crumbs.
11. Optional: top with paprika. This will be messy! No need to coat the bottom of the chicken, either.
12. Place in oven and bake for 30-35 minutes, or until completely cooked and golden crust.
13. Meanwhile, for the cheese sauce, heat a pan over medium heat. Add butter and melt.
14. Sprinkle with flour. Stir and allow to cook for 1 minute.
15. Slowly add reserved ranch mixture and milk, stirring frequently. Add more milk if it’s super thick. Finish with queso quesadilla cheese.
16. Once the chicken is done, remove from oven and let sit for 5 minutes. To serve, top with a drizzle of the cheese sauce.

Chef's Notes: Once breaded, you can also make the chicken in the air fryer, cook for about 15-17 minutes. I highly suggest you place a piece of foil underneath to catch the gooey cheese.