Preheat your oven to 375°F.

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Roll the chicken tightly, securing the filling inside. Use toothpicks to hold the rolls together if necessary.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in another dish, and mix the breadcrumbs with a pinch of salt and pepper in a third dish.

Dredge each chicken roll in flour, shaking off the excess. Dip it in the beaten eggs, then coat it with breadcrumbs, pressing gently to adhere.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken rolls and cook for about 3-4 minutes on each side until golden brown.

Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

While the chicken is baking, prepare the creamy sauce. In a small saucepan, combine the heavy cream and Dijon mustard over medium heat. Stir until heated through and slightly thickened.

Remove the chicken from the oven and let it rest for a few minutes. Drizzle the creamy sauce over the chicken rolls and garnish with fresh parsley before serving.