Chicken

Cup of Yum
1. Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
2. Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
3. Set out 8 pieces of plastic wrap (about 10 inches wide).
4. Set one chicken breast half on each piece of plastic wrap.
5. Top each chicken breast half with 2 slices of deli ham, and ⅛ cup of cheese.
6. Using the plastic wrap, roll the chicken into a tight roll, tucking the sides in slightly. Seal the chicken rolls tightly with the plastics wrap and refrigerate for 30 minutes.

Breading

1. Preheat the oven to 375°F.
2. Pour the flour, salt, pepper, and cayenne pepper onto a wide and deep plate.
3. On a second plate, whisk the eggs and water together.
4. On a third plate combine breadcrumbs, butter, salt, and garlic. Mix until well combined.
5. Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumb mixture. Making sure to coat the entire chicken breast each time.
6. Transfer coated chicken breasts to a skillet.
7. Bake for 20 to 25 minutes in the preheated oven, until the chicken is cooked through and the juices run clear. Chicken is cooked through when it reaches 165°F on an internal thermometer.
8. Remove from the oven and set aside.

Cordon Bleu Sauce

1. In a medium saucepan, whisk together the heavy cream and cornstarch until smooth. Set over medium heat, and whisk constantly until the mixture starts to thicken. Add the mayonnaise and the dijon mustard and stir to combine.
2. Drizzle sauce over chicken and serve.