Pound the chicken: Pound chicken breasts to an even thickness.

Prepare the chicken: In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture.

Coat the chicken: In another shallow dish, combine beaten eggs, panko bread crumbs, and Parmesan cheese. Dip chicken breasts in the egg mixture, then coat with the bread crumb mixture.

Cook the chicken: Heat butter and olive oil in a large skillet over medium-high heat. Cook chicken breasts until golden brown on both sides and cooked through. Remove from skillet and set aside.

Make the sauce: In the same skillet, add chicken broth, heavy cream, and Dijon mustard. Bring to a simmer and cook until thickened.

Assemble the chicken: Place a slice of Swiss cheese and a slice of ham on each chicken breast. Roll up chicken breasts and secure with toothpicks.

Cook the chicken: Return chicken breasts to the skillet and cook for 2-3 minutes per side, or until heated through.

Serve: Serve chicken cordon bleu with the sauce.

Tips:

For a richer flavor, use Gruyère cheese instead of Swiss cheese.

Serve Chicken Cordon Bleu with a side of mashed potatoes or rice.

You can also add other ingredients to the filling, such as spinach or mushrooms.

Enjoy your delicious Chicken Cordon Bleu!