Pour the breadcrumbs onto a large baking tray, coat with oil spray, and place in the oven at 180C/350F for around 5 mins until light golden. Pour them into a bowl to cool and increase oven temp to 200C/400F.

Carefully slice a pocket into the side of each chicken breast. Place two slices of cheese on top of two slices of ham and tightly roll. Wedge into the pocket and close it over. Use toothpicks to seal the seam shut.

In a small bowl, combine paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper.

Line up 3 bowls: the first with flour and half of the seasoning, the second with beaten egg, and the last with the toasted breadcrumbs and the rest of the seasoning. Dredge the chicken through flour, then into the egg, and finish with breadcrumbs.

Line a baking tray with foil, place a wire rack on top, and spray the rack with oil. Place the chicken on top, spray with oil, and bake in the oven for 25-30 mins until deep golden & crispy.

In a medium-sized pot over medium heat, melt the butter. Stir in chicken stock, cream, parmesan, mustard, and white pepper until blended. Bring to a gentle simmer and cook for 5-6 mins until the sauce thickens.

Carefully remove the toothpicks from the chicken, serve with the sauce, and enjoy.