Carol,
it's a great Chix Cordon Bleu! Easy to make, and very tasty!
and much moister with the thighs, as opposed to breasts...
I also sometimes will mix the cornflake crumbs with a little cayenne... for a warmer coating...
I have not tried panko yet... that would be really good too! a lot lighter than CF crumbs...
a lot of times, depending on what is in the cupboard, I'll use plain or Itallian bread crumbs...
BUT always do the flour/eggwash/crumb combination... makes the crumbs stick reall well...
remember to put a light coat of flour, and kind of tap off the excess, before you do the egg wash...

They also freeze well, after cooking, and also do well in the nuke as leftovers...
they will last, cooked and wrapped individually in plastic wrap, about three-four days in the fridge...