• Prep chicken - Split each chicken breast into 3 thin slices. Place them between two sheets of plastic wrap and pound them down with a meat mallet until they are about 1/4 to 1/2 inch thick.
• Chicken rolls - Place the three pounded pieces of chicken on a plastic wrap.

  - Season with salt and pepper.

  - Place 2 slices of ham, topped with 2 slices of swiss cheese.

  - Starting from one side to the other horizontally, roll each like a jellyroll, squeezing tightly in the pieces of plastic wrap. Twist the ends to keep them tight.

  - Place the roulades on a baking tray or plate and refrigerate for 1 to 2 hours.
  4 Boneless chicken breast, 8 slices Ham, 8 slices Swiss cheese, ½ tsp Kosher salt, ½ tsp Black pepper
• Coat the chicken - Unroll the chicken rolls.

  Flour - Put the flour in a shallow bowl and season with salt and pepper. Coat the rolls with flour.

  Egg - Beat the eggs in a shallow bowl. Season with salt and pepper. Coat the rolls in the beaten egg.

  Breadcrumbs - Pour the breadcrumbs into a shallow plate and season with salt and pepper. Generously coat the chicken roll in the breadcrumb mixture.
  1 cup All-purpose flour, 2 large Eggs, 2 cups Breadcrumbs
• Preheat the oven at 350°F/ 177°C/ Gas Mark 4
• Bake chicken - Place the chicken rolls on a baking dish or baking sheet lined with parchment paper or aluminum foil. Generously spray with cooking spray. Bake for 20 to 25 minutes until lightly golden brown.
• Cheese sauce - In a saucepan, over medium, heat add the oil and butter.

  - Once melted, add the flour and cook for 2 minutes.

  - Then, gradually add the milk a little at a time whisking constantly.

  - Add the garlic powder, salt, pepper, and mustard paste.

  - Let it come to a simmer, then add the cheeses.

  - Cook until smooth, then take it off the heat and pour into a sauceboat.
  1 tbsp Olive oil , 2 tbsp Butter, 2 tbsp Flour, 2 cups Whole milk , ⅛ tsp Garlic powder, ½ tsp Mustard paste, ¼ tsp Nutmeg, ½ tsp Black pepper, ¼ tsp Salt, ¼ cup Parmesan, ½ cup Swiss cheese, ½ cup Sharp cheddar cheese
• Assemble - Cool the chicken for 10 minutes. Then, slice each roll into 1-inch-thick pinwheels. Drizzle over the cheese sauce, and garnish with chopped parsley.

Air fryer cordon bleu

• Preheat the air fryer at 400°F/200°C.

  - Place the breadcrumb-coated chicken roulades on the air fryer tray.

  - Generously coat them with cooking spray and

  - Bake for 15 to 18 minutes turning once in between.

Stovetop cordon bleu( pan-fried)

• In a large cast-iron skillet over medium-high heat.

  - Add 2 tbsp oil and 2 tbsp butter. Place the breadcrumb-coated roulades in the skillet.

  - Cook on medium-high for 2 minutes on each side until lightly golden brown.

  - Then, reduce the heat to medium-low and continue to cook for 8 to 10 minutes turning as necessary until cooked through.

  - The internal temperature of the chicken should read 165F on an instant meat thermometer.