Chicken Cordon Bleu with Cream Sauce

3 boneless, skinless chicken breasts, cut in half (like you are butterflying), or use chicken tenders
12 slices Deli honey ham
1 c. Panko bread crumbs
2 T. butter, melted
6 slices Swiss cheese

Cream Sauce (optional)
3 T. butter
3 T. flour
1 c. milk
1/2 c. chicken broth
1/2 T. Dijon mustard
3/4 t. Worcestershire sauce
1/2 c. freshly grated Parmesan cheese
parsley, for garnish
salt & pepper, to taste

Spray 9x13 dish. Preheat oven to 350 degrees. Combine panko crumbs with melted butter. Set aside. Lay all the chicken pieces in a single layer on bottom of dish. Top each piece with 2 slices of ham and 1 slice of cheese. (You may have to cut them in half for the tenders.) Sprinkle crumbs on top.  Bake for 30-35 minutes until golden brown and chicken is cooked through. While the chicken is baking, melt 3 T. butter in saucepan over medium heat, Whisk in the flour to form a roux, cooking for 1-2 minutes. Slowly pour the milk and chicken broth in while whisking constantly. Make sure there aren't any clumps. Whisk for 5-7 minutes until sauce begins to thicken. Remove from heat and stir in other ingredients, except parsley, until cheese is melted. Keep warm. Remove chicken to plate from oven and cover with sauce. Sprinkle with parsley if desired.