1. Chicken – Slice in half to make them thinner (You can also purchase them this way to save time). Season with salt and pepper. Place them between two sheets of parchment or wax paper. Pound with a meat tenderizer until they are flat and about ¼” thinness.
2. Dredging stations – Mix together flour and salt & pepper in one bowl / dish. Whisk together egg and water in second bowl / dish. Mix together bread crumbs and cheese in a third bowl / dish. You can also feel free to add some spices like dried mustard, thyme, or parsley for more flavor

1. Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray
2. Place a slice of ham on top of the chicken, then the cheese and roll. Set aside. You can secure them with a toothpick if needed
3. Dip the chicken into the flour mixture, then egg wash, then into the breadcrumbs.
4. Place chicken onto the baking sheet seam side down.
5. Bake about 25 minutes, or until until chicken has reached 165 degrees. Cheese will start oozing out

1. Spread some Dijon mustard onto your chicken for another kick of flavor
2. Pre-roll everything before dinner and then just pop it into the oven when it’s dinner time

Got the recipe off of pinterest…by this person http://www.cooksmarts.com/cs-blog/2013/04/baked-chicken-cordon-bleu-recipe/#.U1WmmfldXK0