Lay chicken breasts between plastic wrap or in a plastic bag and pound until thin, about 1/2" thick. If large breasts, slice horizontally to make cutlets.
In a bowl whisk together the mustard, maple syrup and white pepper and brush half of the mixture on each breast. Place a slice of ham and cheese on each chicken breast. Start at the narrowest end of the pounded chicken breast and then roll up. Secure with a toothpicks.
Brush each chicken roll with remaining maple mustard sauce. Roll in Panko bread crumbs, press the crumbs on chicken to adhere.
Transfer the chicken rolls to a greased baking dish. Drizzle some more olive oil over each chicken roll. To keep moist, add 1/4 cup of chicken stock or a dry white wine in the baking dish to cook with chicken. Cover with foil.
Bake for 15 minutes in the middle of the oven. For a browned top I remove foil and continue to cook uncovered for another 5 minutes to brown the crumbs. Chicken is cook when internal temperature reaches 165°F.
Serve immediately with any pan drippings poured over and on a bed of sautéed spinach or other vegetables.
Number of chicken breasts will vary due to size and weight, but 4 were used for nutrition values.
<p>This recipe for Baked Chicken Cordon Bleu + Video was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/baked-chicken-cordon-bleu-maple-dijon/ </p>