Pat the chicken dry with paper towels and cut each chicken breast in half horizontally to create two halves.

Place the chicken breast halves between plastic wrap and pound them thin using a meat mallet or rolling pin.

Top each chicken piece with a slice of ham and a handful of shredded cheese, then roll tightly and wrap in plastic wrap.

Refrigerate the wrapped chicken for at least 30 minutes or up to one day.

Preheat the oven to 400 degrees F. Remove chicken from the fridge, unwrap, and season with salt and pepper.

Pulse cornflakes in a food processor to make fine crumbs, then add to a shallow dish.

Melt butter in a separate shallow dish.

Dip chicken bundles in melted butter and then into cornflake crumbs, pressing lightly to stick.

Transfer to a greased baking sheet and bake for about 30 minutes until cooked through (160 degrees F).

Stir together mayonnaise and mustard. Adjust mustard to taste.