Start by slicing each chicken breast horizontally to create two thinner pieces. Place each piece between two sheets of plastic wrap, then gently flatten them with a rolling pin or meat tenderizer. Aim for uniform thickness without tearing the chicken.

Lay a slice of ham on top of the flattened chicken. Then, add a generous slice or small handful of shredded Swiss cheese on top. Be sure to distribute the fillings evenly to make rolling easier.

Carefully roll up each chicken breast, starting from one end and tucking in the sides as you roll. Use plastic wrap to tightly secure the roll, twisting the ends to hold its shape. Chill the wrapped chicken in the refrigerator for at least 30 minutes to make handling and breading easier.

Preheat your oven to 400°F. Unwrap the chilled chicken rolls, then season with a pinch of salt and pepper. Dip each roll into the melted butter and coat thoroughly in crushed cornflakes or breadcrumbs. Press the coating gently to ensure it sticks.

Place the breaded chicken rolls on a lightly greased baking sheet. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 160°F. You'll know it’s ready when the coating is golden and your kitchen smells amazing!

While the chicken bakes, mix mayonnaise and mustard in a small bowl. Adjust the mustard to taste, creating a creamy sauce with a tangy kick that pairs perfectly with the dish.