Pre make the chicken rolls. Butterfly each chicken breast start with the uneven side of the breast and cut back towards the even straighter side of the chicken breast.

Place butterflied breast in a gallon sized freezer bag. Remove the air from the bag and seal. Using a meat mallet with a smooth face, pound out the thicker spots to make a nice even fillet. Don't get too aggressive with it. Repeat this process with the rest of the chicken

After all have been flattened, lay one at a time out on a cutting board. Skin side down. Season each fillet with salt, pepper, garlic, and onion powder. Lay 2 to 3 Oz of deli ham on top along with 1.5 to 2 Oz of sliced Swiss cheese. Starting at the smaller end, roll towards the largest straightest edge. Tuck in the ends as you roll. Repeat with the remaining chicken.

On the counter, roll out about 18 inches of plastic saran cling wrap. Place chicken roll parallel to the long edge. Roll up in the cling wrap. When rolled there will be a lot at the ends. Grab both ends and continue rolling the roll the same direction on the counter. Continue until it rolls the ends up enough to tighten the roll. You want it to look like a stuffed sausage in a casing. This helps seal the ends when cooking. Repeat with the rest of the chicken.

Remove chicken from the freezer one at a time. Unwrap and place on a clean plate. Using a basting brush, brush all sides and ends of the chicken roll with 1 tsp of yellow mustard each.

Immediately roll in cornflakes, press the cornflakes into the chicken on all sides and ends place in a greased 9 x 13 baking dish. Repeat with rest of chicken. When all are done, look them over. if any spots look like they may blow out while cooking, you can add a little mustard and press more crumbs into it. They need to be well sealed. You can see a spot in the picture that I touched up.

Plate chicken and drizzle some sauce over top. Serve with desired side dishes, enjoy.