Chicken Cordon Bleu

I have been thinking about gearing up for an all cook day to make a ton of freezer meals for the summer.  I found this recipe on Good Things Utah and am putting it on my list to do.

Ingredients: Yield: 8-10 Servings

1 (12 oz) bottle of Lawry’s 30 min. marinade or a homemade marinade. 
6-8 Chicken Breasts, boneless, skinless 
6-8 slices Swiss cheese 
6-8 slices of ham
2 C. Italian flavored bread crumbs 
Trim the fat off chicken breasts, slice chicken breasts in half (so it folds out like a heart) and slice down the center of the fold. Each breast will make 
2 Chicken Cordon Bleu. 
Place chicken breasts in 3 large zip-top bags and pour in marinade in each bag. Marinate for 15 minutes minimum. I like to place mine the refridgerator overnight. After marinating, pound and flatten chicken breasts in the large zip top bags with a heavy pan until chicken is 1/4 inch thick. 
Lay out 2 flat plastic bowls, tooth picks, a cookie sheet and a paper towel. Melt butter in one flat bowl, pour bread crumbs in the other. Place the paper towel on the cookie sheet. 
Lay out 8-10 tooth picks. Open the zip top bags, spread chicken out on plastic so you can place meat and cheese on chicken breasts all at the same time. Place 1 slice of cheese and 1 slice of ham on each breast. You can slice some large chicken breasts in half to make smaller Chicken Cordon Bleu. Roll chicken and tuck sides in as much as possible. Secure with a toothpick. Dip in butter, roll in bread crumbs. Place on a paper towel and set in the freezer for 1 hour. 
Place in a large zip top bag, label (Chicken Cordon Bleu 350 degrees 35 minutes) 

To serve: Place frozen Chicken Cordon Bleu on a aluminum foil covered cookie sheet in the oven at 350 degrees for 35 minutes. 
Serve warm with a green salad and breadsticks