Trim the boneless, skinless chicken breast of any excess fat, skin, ligaments, etc.
Place the chicken breasts between two sheets of plastic wrap (or in a large ziplock bag) and pound with a meat mallet, rolling pin, or heavy pan until an even 1/2 inch thick all around.
Place the flattened chicken breasts on a piece of plastic wrap and season with the salt, pepper and garlic powder.
Top each seasoned chicken breast with 3 slices of Swiss cheese and 2 slices of ham, starting with a cheese slice and then alternating with the ham.
Evenly roll the chicken breast around the ham and cheese stuffing, tucking in the ends if possible. Then wrap the plastic wrap tightly around the chicken breast, twisting the excess plastic wrap at the ends to firm and form the chicken breast into a cylindrical roll.
Tie off the plastic wrap at the ends to hold it in place around the stuffed chicken and then place the rolls into the refrigerator or freezer to set for at least 30 minutes. The rolls can be stored at this stage in the refrigerator for up to a day or in the freezer for up to 3 months.
After the rolls have set, prepare 3 separate wide bowls for breading the chicken. Put flour in one, beaten eggs in to another and the breadcumbs in the third. Dredge the chicken first in the flour, then the egg, and then the breadcrumbs.
Preheat a saute pan filled a quarter of the way with oil to 325*F. Place the breaded chicken cordon bleu in the oil and coook for 5 minutes per side, or until the outside is an even golden brown.
Remove the golden brown chicken from the oil and place into a 350*F oven until fully cooked (Internal temperature of 165*F). When done, slice the chicken and serve with the Dijon Cream Sauce and your choice of starch and vegetable.