Step 1

Preheat oven to 400°F. Fit an oven-safe wire rack inside a rimmed baking sheet and spray. Set aside.

Step 2

Sprinkle the chicken pieces evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Use a sharp knife to cut a pocket in each chicken breast without cutting all the way through the other side.

Step 3

Place two slices of cheese on top of two slices of ham and tightly roll. Stuff inside the chicken breasts and secure the pocket with toothpicks.

Step 4

Dredge: 1st Bowl - Whisk together flour, remaining salt and black pepper, granulated garlic and onion powder in a shallow bowl. 2nd Bowl - Beaten egg and milk. 3rd Bowl - Panko breadcrumbs and grated Parmesan cheese.

Step 5

Working with 1 chicken breast at a time dredge in flour, then dip in egg, letting excess drip off. Dredge in panko-parmesan to coat, pressing to adhere. Place on prepared wire rack.

Step 6

Drizzle the chicken pieces with melted butter. Be gentle so as not to disturb the breading.

Step 7

Bake for 25-30 minutes or until the juices run clear and an instant read thermometer registers 160°F when inserted into the thickest portion of the chicken. Broil at the end of baking to brown further.

Step 8

Dijon Cream Sauce: Melt butter over medium heat in a small heavy bottomed saucepan. Whisk in flour, cooking for 1 minute. Next, whisk in cream, Dijon mustard, Parmesan cheese and nutmeg. Simmer on low for 3-5 minutes, stirring occasionally until thickened. The sauce will thicken further as it cools.

Step 9

Serve Chicken Cordon Bleu drizzled with sauce garnished with fresh chives.