Chicken Cordon Red?

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So, my plan was to make Chicken Cordon Bleu tonight. BUT, it IS a bit of an elaborate dish. In other words, there are a few steps to it. Cut the breasts in half, pound them out to flatten them, put some swiss cheese in and some ham, season, blah blah blah and blasé. Roll them up. Dip them in egg, dip them in a seasoned bread crumb and flour mixture....and so so on and so forth. I had to go down to my Mom's and help her with a bag of leaves. The wife wanted to take care of the trash pickup and recycling, plus she wanted to pick up some twigs in the yard. Time was limited. So I decided to just cut the breasts in half and did not pound them. Seasoned the bottom halves and added the swiss cheese and the ham, a little parmesan. Put on the top layer of the other halves of chicken breast and poured pasta sauce over the top, then seasoned a bit more and sprinkled some more parmesan on top of that. Chicken Cordon Red? lol. Even if bleu is not blue. I think this will still turn out delicious. I will definitely let anyone know in my responding comments. But really, with stuff like this can you really go wrong?