Chicken Cordon Bleu

I take Chicken Cordon Bleu's recipe by Tyler Florence from Foodnetwork.com and make a few modifications (see all the bracket). Result *grin grin grin*. It's MUCH MUCH MUCH BETTER than the ones I've tasted in restaurant (and I paid quite the price tag mind you).
So below is the recipe plus modification:

4 double chicken breasts (about 7-ounces each), skinless and boneless

Kosher salt and freshly ground black pepper

8 thin slices deli ham (I use apple baked ham, but think honey ham is better)

16 thin slices Gruyere or Swiss cheese (I use Danish Mozerella taste very mild and tender, and off course it’s still Mozerella, just nice)

2 teaspoons fresh thyme leaves (DO NOT OMIT this, your chicken will taste and smell wonderful with this, but I put the thyme inside the chicken and only the left over sprinkle on top of the crust)

1/4 cup flour

1 cup panko bread crumbs (I use the regular bread crumbs, recommend: Kraft mixed bread crumbs, mix with the flour and it’ll make a good crust)

1 teaspoon olive oil

2 eggs

2 teaspoons water
(To make your chicken nicer, marinate it w/ lemon for 30 min before start with the rest.)

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. (I add another 15 min, coz I scared it’s not done yet, but if your crust is thicken harden already the chicken won’t be tough and dry) Cut into pinwheels before serving.

This chicken goes well with salsa. I just do a simple salsa which made from:
4 medium tomatoes, diced
1 onion, diced
1 lemon, take the juice
seasoning: sugar, lemon pepper
Mix all ingredients in a bowl.