• Preheat the oven to 350°F and lightly grease a 9" x 13" baking dish.
• Add the eggs and water to a pie plate or shallow dish and whisk well to combine. In a second small bowl, mix the flour, paprika, salt, and garlic powder and whisk together. In a third small bowl, combine the panko bread crumbs and the crushed Cornflakes. Set all dishes aside.
• Place each chicken breast between two pieces of plastic wrap or parchment paper and pound with a meat tenderizer until they are all about 1/2 inch thickness. Season lightly with salt and pepper.
• Over each pounded and seasoned chicken breast, spread about 1/2 tablespoon of Dijon mustard followed by one slice of ham and two slices of Swiss cheese. Roll tightly and secure with toothpicks if needed.
• Lightly dredge each rolled chicken breast in the seasoned flour mixture, then the egg mixture, then coat all sides in the Cornflake mixture. Place the chicken seam side down in the prepared baking dish.
• Bake uncovered in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through (165° internal temperature).

To Make the Creamy Sauce

• In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth.
• In a saucepan over medium heat, melt the butter, then add the chicken stock and chicken bullion. Simmer for 3-4 minutes to reduce slightly.
• Whisk in the heavy cream and the cornstarch mixture and stir until smooth. Cook for another 3-5 minutes, or until the sauce thickens. Taste and adjust seasonings if desired.

To Serve

• Remove the toothpicks from the chicken, then spoon the warm sauce generously over the top. Enjoy!