This was pretty easy and Ryan and Anna loved it!! There is sort of a regular version you can do, and then a high-dollar version. For this "everyday" recipe, I will use the cheaper ingredients. If you want a fancier cordon bleu, use veal scallops, prosciutto and a grated gruyere cheese.

2 boneless chicken breasts
4 slices ham
4 slices swiss cheese
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup flour
1 tablespoon fresh thyme leaves
1 garlic clove, finely chopped
1/4 cup melted butter
salt and pepper

Place the chicken between two layers of plastic wrap and pound until thin. Lay them out and place the ham and cheese evenly on them. Now roll them up with the plastic wrap and mold them, using the plastic wrap to help. Note: if they are too big to comfortably roll, feel free to cut them in half before you put the ham and cheese on. Now, let them set up a little. If you have 30 minutes or so, that would be best.  Preheat oven to 350 degrees. Meanwhile, arrange 3 dishes: one with the flour, one with the beaten egg, and one with the breadcrumbs. Mix in the garlic, thyme, salt and pepper into the breadcrumbs. Lightly grease/butter a baking dish.  Take your chicken rolls and carefully coat in flour, then egg, then breadcrumb mixture. Set into the baking dish. When all rolls are in the dish, spoon the melted butter over them evenly. Bake at 350 for about 30 minutes, or until lightly golden and cooked inside. Don't overcook, it will really dry out! Cut into slices for serving.