1-First Step: Prepare the oven and work areaPreheat your oven to 400 degrees F. Line a baking sheet with parchment paper so the chicken does not stick and cleanup stays easy. Gather three shallow bowls, toothpicks, plastic wrap, and a meat mallet or rolling pin before you begin.

2-Second Step: Pound the chicken thinPlace each chicken breast between two sheets of plastic wrap. Pound them to about 1/4-inch thick, moving from the center outward so the thickness stays even. This part matters because thinner chicken rolls more easily and cooks at the same rate.

3-Third Step: Season the chickenSprinkle both sides of each flattened breast with salt and freshly ground black pepper. Keep the seasoning light but even. Since the ham, cheese, and Parmesan already bring salt, you only need enough seasoning to round out the flavor.

4-Fourth Step: Make the cheese and ham fillingOn each slice of ham, place two slices of cheese. Roll the ham and cheese together into a tight log. This extra layer helps hold the cheese in place and acts like a barrier while the chicken bakes.

5-Fifth Step: Roll the chicken breastsPlace one ham and cheese log near the edge of each flattened chicken breast. Roll the chicken tightly around the filling, keeping the seam underneath. Secure each roll with toothpicks so it stays closed while you bread and bake it.

6-Sixth Step: Set up the breading stationIn the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, mix the Panko breadcrumbs, Parmesan cheese, garlic powder, and thyme. This three-step breading process creates the signature crisp crust in a baked Gordon Ramsay Chicken Cordon Bleu style recipe.

7-Seventh Step: Coat each chicken rollTake one chicken roll at a time and dredge it in flour, coating all sides. Dip it into the beaten eggs so the surface is fully covered. Then press it into the breadcrumb mixture, turning gently until the entire outside is coated. Repeat with each roll.

8-Eighth Step: Chill the rolls before bakingPlace the breaded rolls on a tray or plate and chill them in the refrigerator for about 20 minutes. This helps the coating stick, keeps the rolls firm, and cuts down on cheese leakage during baking. If you are short on time, even a quick chill helps.

9-Ninth Step: Bake until goldenSet the chilled rolls on the parchment-lined baking sheet. Spray them with cooking spray or drizzle lightly with melted butter. Bake for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown. The exact time can vary a little depending on the size of the breasts.

10-Tenth Step: Check doneness and serveUse an instant-read thermometer if you have one. The thickest part of the chicken should reach 165 degrees F. Once done, let the rolls rest for about 5 minutes before removing the toothpicks and slicing. This keeps the juices inside and helps the filling stay in place.