Prepare the Chicken:

Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken to about ¼-inch thickness.

Season both sides of the chicken lightly with salt and pepper.

Assemble:

Place a slice of ham and a slice of cheese on each chicken breast. Roll up tightly, tucking in the sides, and secure with toothpicks or kitchen twine.

Bread the Chicken:

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Dredge each chicken roll in flour, dip into the beaten eggs, and coat evenly in the breadcrumb mixture.

Cook the Chicken (Choose a Method):

Oven: Preheat the oven to 375°F (190°C). Place the breaded chicken in a greased baking dish. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Frying: Heat olive oil and butter in a frying pan over medium heat. Fry the chicken rolls for 3–4 minutes per side until golden brown. Transfer to a baking dish and bake in a preheated 375°F (190°C) oven for an additional 15 minutes.

Optional Dijon Cream Sauce:

In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes.

Gradually whisk in chicken broth and heavy cream. Simmer until thickened. Stir in Dijon mustard and season with salt and pepper.

Serve:

Remove toothpicks or twine from the chicken rolls. Drizzle with the Dijon cream sauce (if using) and serve hot.