Place the 2 bouillon cubes in the hot water to “melt” you can move the process along by breaking them up with your fingers, or purchasing powdered bouillon granules.
Butterfly each chicken breast (slice down the center horizontally, but do not cut all the way through the breast) Lay 1 piece of ham and 1 piece of cheese inside each chicken breast. Fold the top of the chicken over the ham and cheese. Secure with a toothpick).
Place your stuffed chicken breasts in a greased 9 x 13 baking dish.
In a medium bowl combine the soup, sour cream, bouillon mixture, garlic powder, parsley, salt and pepper. Mix well and pour the mixture over chicken pieces. Top everything with the dry stuffing mix to cover. Gently push stuffing into the sauce slightly.
Bake at 350 degrees F for about 30 minutes, or until the chicken is cooked through and juices run clear.
Recipe by Daily DIY Life at https://www.dailydiylife.com/chicken-cordon-bleu-twist/