Prep the Chicken

Place each chicken breast between two pieces of plastic wrap (we used a zip-lock plastic bag). Use a mallet to pound the chicken ¼ inch thin (they should almost double in size). 

Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a layer of ham, then top with a slice of cheese. 

Start at the narrow end of the chicken and roll it up like a burrito. Wrap the rolls of chicken snuggly in plastic wrap and twist the ends like a tootsie roll. Place the chicken in the fridge to chill for at least 1 hour or up to 3 days. 

Add the Bread Coating and Bake

Preheat the oven to 400°F.

Combine the bread crumbs, melted butter, garlic powder, and thyme in a bowl. Spread the bread crumbs out on a baking sheet, then slide it into the oven. Bake for 3 to 5 minutes or until golden brown (stir them occasionally so they brown evenly).

Lay out three shallow dishes. Add the toasted bread crumbs to one bowl. Whisk the eggs and Dijon mustard in a second bowl and combine the flour, salt, and pepper in the third bowl. 

Remove the plastic wrap from the chicken and roll them in the flour. Shake off any excess flour, then roll them in the egg mixture and transfer them to the bread crumbs, rolling them to coat all sides. 

Transfer the chicken to a baking sheet and bake for 30 to 40 minutes or until cooked through*. Serve the chicken cordon bleu with the sauce (below). 

Dijon Sauce

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute. 

Slowly whisk in the wine, then the chicken broth. Stir in the Dijon, then bring the mixture to a simmer. Simmer, stirring constantly, until the sauce is thick enough to coat the back of a spoon. 

Reduce the heat to low and whisk in the cream. Cook for 30 to 60 more seconds, then remove from the heat.