Chicken Cordon Bleu

Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully slice each chicken breast in half horizontally to create two thin breast halves. Place the chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin, taking care not to tear the meat.

Top each chicken piece with a slice of ham and a handful of shredded Swiss cheese. Carefully roll the chicken tightly, tucking in the sides to enclose the filling, and place on a clean piece of plastic wrap.

Wrap each chicken roll tightly in plastic wrap, pinching and twisting the excess plastic at the ends to create a secure, compact bundle. Refrigerate the wrapped chicken for at least 30 minutes, or up to one day in advance to help hold the shape.

Preheat the oven to 400 degrees F. Remove chicken bundles from the refrigerator and unwrap. Season the chicken rolls with salt and pepper. In a food processor, pulse the corn flakes into fine crumbs. Transfer crumbs to a shallow dish and melt the butter in a separate shallow dish.

Dip each chicken bundle first in the melted butter, then roll in the corn flake crumbs, pressing gently to ensure the crumbs adhere evenly to the chicken. Transfer the breaded chicken rolls to a lightly greased baking sheet.

Bake the chicken on the center oven rack for approximately 30 minutes, or until the chicken is cooked through. Check the internal temperature by inserting a meat thermometer into the chicken (not the filling), which should read 160 degrees F.

Prepare the sauce by stirring the mayonnaise and yellow mustard together in a small bowl. Taste and adjust the mustard, adding more if desired to balance the flavor.