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1
Preheat oven to 350F.
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2
Lay the chicken between 2 pieces of plastic wrap.
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3
Using the flat side of a meat mallet, gently pound the chicken to a 1/4 thickness.
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4
Take care not to pound too hard, because the meat may tear or create holes.
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5
Divide the chicken into 2 pieces.
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6
Lay 2 slices of cheese on each piece of chicken, followed by a piece of ham, and 2 more slices of cheese, leaving 1/2 margin on all sides to help seal the roll.
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7
Tuck in the sides of the breast& roll up tight like a jelly roll.
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8
Squeeze the log gently to seal, if necessary with wooden toothpicks.
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9
Season the flour with garlic, salt and pepper; spread out on wax paper or on a flat dish.
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10
Mix the crushed corn flakes with thyme, salt, pepper and oil.
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11
The oil will help the crust brown.
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12
Beat together the egg and water, making sure that the mixture is fluid.
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13
Lightly dust the chicken with flour, then dip in the egg mixture.
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14
Gently coat in the crushed corn flakes.
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15
Carefully transfer the roulades to a baking dish or pan and bake for 20 minutes until browned and cooked through.
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16
Mix ingredients for the sauce in a sauce pan and continue stirring over medium heat until it thickens to a nice mayonnaise consistency.
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17
Spoon sauce over the creation and serve.
