Preheat your oven to 375 degrees.

Spray a sheet pan with the non-stick spray, and then spread the breadcrumbs out on the pan and spray the breadcrumbs with the non-stick spray. Bake for 3-4 minutes until golden brown. Remove from the pan and put in a bowl.

Make cutlets by cutting your chicken breasts in half and then set each half on a sheet of clear plastic wrap, folding the plastic wrap over the top. Pound with a rolling pin or meat mallet to a uniform thickness.

Season each side of the cutlets with salt and pepper.

Put two slices of cheese on each slice of ham, and then fold the ham in half over the cheese. Set the folded ham & cheese on the cutlet, putting the folded side to the outside to help keep the cheese from leaking out; roll the cutlet up and wrap tightly with clear plastic wrap. Refrigerate for at least 30 minutes up to overnight.

Whisk the eggs together with 4 tsp of flour.

Dip the rolled chicken cutlets into the egg mix and then put into the breadcrumbs and cover on all sides. Place onto the sprayed sheet pan seam side up.

Bake for 30-45 minutes until golden brown, depending on how large or thick they are.

While the chicken cutlets bake, make the cream sauce by melting the butter over a low flame and then adding the flour; cook for another minute or so to make a blond roux.

Whisk half of the half & half into the roux until completely blended.

Add the rest of the half & half, the Dijon & parmesan. Cook for 3 minutes, whisking continuously until thickened.

When the chicken is done, dress with the sauce and garnish with parsley. Serve on a bed of rice with a side of fresh green beans or broccoli.