(I am not a fan of melted Swiss cheese, which is typically what is called for in a chicken cordon bleu. Feel free to use shredded Swiss cheese instead of the mozzarella slices.)

Take the butterflied chicken and down the middle, lay down 3 slices of cheese, separated slightly, and then cut your ham slice in half and lay them on top of each other on the cheese slices. Put the other 3 slices of cheese on top of the ham. Roll up the chicken from top to bottom, tuck in the sides, and pierce with as many toothpicks as you need to hold it together.

Beat up the egg in a small bowl and pour the breadcrumbs onto a plate. Dip the chicken into the egg then transfer it to the breadcrumbs and coat the entire piece of chicken. Place in a baking dish and spray with butter spray to moisten the breadcrumbs.

Bake at 375 degrees for 35 to 45 minutes. Cut a slit in the chicken just to make sure it is done, as chicken will cook differently depending on size. Remove all toothpicks.

Note: I only made 2 pieces, but the serving sizes and quantities of items would obviously change to suit however many you make.