Chicken Cordon Bleu

Boneless skinless chicken breasts
Swiss cheese
Breadcrumbs or cornflake crumbs
Beaten egg

Pound chicken to ¼ inch thick. Place cheese and ham inside and roll up. Secure with toothpicks if necessary. Dredge in flour and dip in eggs and then roll in crumbs. Place in sprayed baking sheet and bake at 375-400 for 30-ish minutes or until chicken is done.

I've found that it's a lot easier to pound the chicken flat, dredge in flour, dip in eggs, then cover with crumbs.  Bake this at 400 degrees for 20 minutes (or until no longer pink). Take out of the oven, place ham and cheese on top and broil a few minutes to melt the cheese.  This is TONS easier, no rolling or toothpicks to worry about, no cheese oozing out of the roll, no finding the chicken not done in the middle, etc.  I think it tastes better too.You get more ham/cheese ratio to the chicken.