Prepare a 9x13 inch baking dish by coating the bottom with olive oil.

Butterfly each chicken tenderloin by slicing almost all the way through horizontally, dividing the thickness in half.

Open the tenderloin, and fill with a folded slice of ham and a covering of shredded cheese. Close the chicken over the filling and secure with toothpicks. Repeat for the remaining chicken tenderloins.

Pour Italian seasoned breadcrumbs into a shallow bowl, and dredge each chicken bundle, coating on all sides. Place the chicken into the prepared baking dish.

Repeat until all the chicken are in the baking dish, then spray the tops lightly with cooking spray. Bake at 350 degrees for 25-30 minutes (at 29 minutes, mine were well cooked and on the verge of drying out).

While the chicken bakes, cook approximately 3 cups of instant rice, and prepare the sauce.

Begin the sauce by melting the butter in a medium sized saucepan on medium high heat. After the butter melts, add the flour and whisk until well blended and bubbly.

Add the milk gradually, whisking after each addition. Continue to stir as the sauce heats, eventually bubbling and thickening.

Add Dijon mustard and garlic salt and pepper to taste.