• Prepare chicken breasts by slicing lengthwise to create 4 uniform chicken fillets. Pound until ~1/4“ thick. Season on both sides with salt, pepper, garlic powder, onion powder, smoky paprika.
• Place alternating slices of ham and cheese on the chicken. Roll the chicken to create bundles and secure with toothpicks. Wrap in plastic and put in frig for at least 1 hr.
• Preheat the oven to 425°F.
• Prepare 3 shallow bowls: Put flour in 1st, beaten eggs in 2nd, and stir together parmesan cheese and breadcrumbs in 3rd.
• Dip chicken bundles in flour, eggs, and then roll in breadcrumbs to coat.
• Transfer cookie sheet ~30-40 mins until chicken is cooked through (165°F) and crust is nicely browned.

Sauce

• While chicken is cooking begin preparing the sauce by melting butter in a medium sauce pan. Stir in flour until mixture clumps together.
• Gradually whisk in Half-n-Half, working out the lumps as you stir. Stir in Dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.