1-Start: Start by patting the chicken dry and cutting each breast in half horizontally to make thinner halves. Place them between plastic wrap and pound gently until even, without tearing. Top each piece with a slice of ham and a handful of shredded cheese, then roll tightly, tucking in the sides, and wrap in plastic wrap to form a bundle.

2-Refrigerate: Refrigerate the rolls for at least 30 minutes or up to one day to help them hold shape. Preheat your oven to 400 degrees Fahrenheit and unwrap the rolls, seasoning them with salt and pepper. For the coating, pulse the cornflakes into fine crumbs and place in a shallow dish, while melting the butter in another dish.

3-Dip and Coat: Dip each chicken bundle in the melted butter, then coat with the cornflake crumbs, pressing lightly to stick. Place on a lightly greased baking sheet and bake on the center oven rack for about 30 minutes, or until the chicken reaches 160 degrees on a thermometer. Finally, mix the mayonnaise and mustard for the sauce, adjusting to taste, and serve it on top or as a dip.