Classic Creamy Chicken Cordon Bleu Bake

Preheat your oven to 350 degrees F (175 degrees C).

Lay the chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.

On each chicken breast, place one slice of ham and one slice of Swiss cheese. Roll up each breast tightly and fix it with a toothpick.

In a shallow dish, mix the flour, paprika, salt, and pepper. In another dish, beat the eggs. In a third dish, put the breadcrumbs.

Coat each chicken roll in flour, shake off the excess, then dredip in the egg and roll in breadcrumbs.

In a large skillet, melt the butter over medium-high heat. Cook the chicken until browned on all sides.

Transfer the chicken to a baking dish, pour chicken broth over it. Bake for 15 minutes, then pour the heavy cream over it, and bake for another 15-20 minutes until the chicken is no longer pink inside. Let it set for a few minutes before serving.