Ingredients

Boneless chicken breast

Cooked thin sliced ham
Swiss Cheese

Breading:
3 cups all-purpose flour
2 cups ground breadcrumbs
1 cup rice flour
1 tablespoon paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper

Egg Wash:
Eggs

Sauce
1 cup of whipping cream
Dijon Cream Sauce (makes 1 cup)
4 teaspoon butter, softened
1 tbsp flour
1 cups milk
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
1 tsp thyme leaves
Salt and pepper
Paprika
1/4 teaspoon lemon juice
1 tablespoon cornstarch

Instructions

Combine softened butter and salt then mix well

Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and
sprinkle some paprika.
Top the chicken breast with ham slices followed by the Swiss Cheese
Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You may
use a toothpick to fasten the end of the chicken breast to keep it from rolling back.
After rolling all the chicken breast, combine the remaining butter-salt mixture with egg and whisk until
every ingredient is evenly distributed.
Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread
crumbs.
Place the chicken breasts in a greased baking dish then bake for 25 minutes.

Cream Sauce
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minutes.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will
thicken as it cools.
Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.