• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Place chicken breasts on a cutting board and butterfly and then cut in half (so you have two thin pieces instead of one thick one).
• Combine salt, pepper and garlic powder and sprinkle over chicken breasts.
• Place one piece of ham and one slice of cheese on top of each chicken breast, then fold in half as tightly as possible and pin shut with toothpicks. (You can stop here and wrap in plastic wrap up to 2 days if you need).
• In one shallow dish, beat the eggs.
• In another shallow dish, combine the bread crumbs, Parmesan, parsley and salt.
• Coat one chicken piece in egg, then in bread crumb mixture. Repeat until all chicken is coated.
• Heat an oven-safe skillet over medium-high heat, add the oil. When the oil is hot add the chicken cordon bleu and brown until golden on one side, about 2-3 minutes, then flip.
• Place in the oven and bake for 20-30 minutes, until the internal temperature reaches 160 degrees F (it will continue to rise as it rests).

Parmesan Cream Sauce

• In a medium skillet, melt the butter over medium heat. Add the garlic and cook 1 minute.
• Stir in the flour until no white remains.
• Whisk in the half and half, and cook, stirring often, until thickened.
• Stir in Parmesan, parsley and Dijon mustard (if using). Season with salt and pepper to taste.
• Serve over Chicken Cordon Bleu.