This pinwheel method for a classic cordon bleu takes a little more finessing, but is fun to serve. Cutting a pocket in the chicken fillets and filling them with ham wrapped sticks of cheese is an alternate way to stuff the breasts. Serve with sautéed asparagus and multi-color quinoa.
Heat oven to 400˚F. Line a rimmed baking sheet with parchment. Place each chicken breast between pieces of plastic wrap; pound with a rolling pin or the flat side of a meat mallet until quite thin (about ¼-inch thick), getting it as even as possible.
Remove the top piece of plastic wrap from the chicken pieces; spread each one with 1 teaspoon mustard. Sprinkle with green onion, and layer with cheese and ham, trimming them to fit if needed. Using the bottom piece of plastic to help lift the chicken, roll it up to completely enclose the filling, tucking in the ends.
Beat the eggs, 1 tablespoon water, and remaining mustard in a shallow dish. Mix bread crumbs, herbs, salt and pepper together in a second shallow dish.
Dip each piece of stuffed chicken in egg mixture, then dredge in bread crumbs until well coated. Place chicken on baking sheet. Drizzle with oil.
Bake about 30 minutes or until chicken is golden brown and no longer pink in center.