Lightly grease a 9x13 baking dish with cooking spray and preheat oven to 350. In a bowl, combine bread crumbs and melted butter. Set aside. Slice chicken breasts in half lengthwise to have six thin cutlets. Lay chicken breasts in single layer in dish. Layer each chicken breast with two slices of ham and top with 2 slices Swiss cheese, making sure entire chicken breast is covered with ham and cheese. Sprinkle bread crumbs over top of chicken. Bake 30-35 minutes, until cooked completely, cheese is bubbling, and bread crumbs are golden.

Parmesan-Dijon Cream Sauce: In a medium saucepan, melt 2 Tbsp butter. Stir in flour, whisking constantly, while cooking 1-2 minutes. Slowly pour in milk while whisking quickly. Stir in chicken bouillon and salt. Whisk constantly over medium heat until mixture begins to simmer and thicken, about 3-5 minutes. When thickened and bubbly, remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until cheese is melted. Keep sauce warm until chicken is finished baking. Serve each chicken cordon bleu portion with warm sauce.