• Preheat oven to 350 degrees F. Place chicken breast in between a parchment paper or plastic wrap (or you can use a ziploc bag). Lightly pound the chicken using a rolling pin or meat tenderizer to even the surface. Discard plastic wrap. Season both sides of the chicken with salt and paper.
• Once the chicken breast are flattened, lay them down and top it with two slices of cooked ham and two slices of Swiss cheese. Then roll together the ham and cheese neatly. This will help stop the cheese from melting out. 
  
• Place it on one end of the chicken breast and start rolling it in gently towards the opposite end. 
• Secure the sides with toothpicks. Repeat the same steps with the remaining chicken. Set aside.
• In a low-medium hot pan or skillet, slightly toast the breadcrumbs with butter until it appears light brown. Next, season it then with Italian herbs, granulated garlic and onion, grated lemon and 1/2 cup of grated Parmesan.  Give it a quick stir and set aside.
  
• Meanwhile, in a small bowl, lightly beat an egg and dredge in carefully the chicken rolls; making sure every inch of it is covered with the egg mixture for the breadcrumbs to cling to.
  
• Gently coat the chicken with the browned breadcrumb mixture. Shake off any excess breadcrumbs. Let it sit in the fridge for 10 minutes to allow the breadcrumbs to cling enough to the chicken. 
  
• Then transfer chicken to the greased shallow baking pan and bake for 20-25 minutes or until browned and cooked through. Serve it with green salads for dinner or as pinwheels for appetizers.
  

Dijon Mustard Sauce

• In a skillet or pan, melt butter over medium-heat and whisk in flour and cook until it browns – about a minute. 
• Then slowly pour in milk while scraping the bottom or until flour is blended in. 
• Add Dijon mustard, the remaining cheese, Worcestershire sauce and salt and pepper. Cook it for 3 minutes while whisking consistently until it thickens. 
• Remove from heat and serve with the Chicken Cordon Bleu.