Easy Chicken Cordon Bleu

subheading: For the Cordon Bleu:

3 large , thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)

12 slices good quality deli ham

1 cup bread crumbs (preferably fresh)

2 tablespoons butter , melted

½ pound (8 ounces) thinly sliced Swiss cheese

subheading: For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

½ teaspoon salt

1 tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

½ cup grated Parmesan cheese

Directions at the-girl-who-ate-everything.com

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