In a small bowl add egg yolks, garlic, and salt. Mix well. Pour into a large zip-lock bag. Add chicken and marinate for 3 hours. You can marinate overnight.

Place the Panko on a plate and mix in the ½ teaspoon salt.

Heat a large skillet on the stovetop over medium high heat. Add enough oil to cover the bottom of the pan.

Dip each chicken bite into the PanKo and then place in the skillet.

Cook the chicken 3 minutes on each side. Check to make sure they are cooked all the way through.

Preheat oven to 400 degrees. Line cookie sheet with parchment paper.

On a flat working surface carefully open the puff pastry sheets and lay them open. Cut each sheet into six strips, making a total of 12 strips.

Assembly:

Place 1 of the squares of cheese in the center of the strip. Next place 1 teaspoon of the cream cheese on the center of the cheese. Take one of the chicken nuggets and squish it onto the cream cheese. Next place 1 portion of the ham onto the chicken. Next place one of the bacon pieces. Top the bacon with another square of cheese.

Roll the pastry around the chicken cordon bleu bite and pinch the seam firmly togeter. Place the seam side down on the cookie sheet. Repeat until you have made all 12.

Bake at 400 degrees F for 15 to 17 minutes until golden brown.

Serve with the honey mustard dipping sauce.

Serve with honey mustard dipping sauce.

Combine all ingredients in a small bowl and stir until smooth.