Chicken Codon Bleu

I don't care for the breading, so I didn't use any. I also didn't do much seasoning or marinading to the chicken, so use your own discretion on these.

I thawed out some boneless, skinless chicken breast. There was a nice pocket on the underside, probably where they had been separated from the bone. I took a slice of provolone and one of ham (I used honey or otherwise "sweet" ham) and rolled the two together, and then placed them inside the pocket. Since the chicken didn't stay closed and I was afraid the ham and cheese would melt out, I pinned them shut with toothpicks, and then placed another piece of provolone on top. Bake on 375 until chicken's done.