Classic Oven-Baked Chicken Cordon Bleu

Preheat your oven to 350°F (175°C). Coat a 7x11 inch baking dish with nonstick cooking spray.

Pound chicken breasts to about 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt, pepper, and paprika.

Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast using toothpicks to secure if needed.

In a shallow dish, mix together the flour, salt, and pepper. Place beaten eggs in another dish, and bread crumbs in a third dish.

Heat the butter in a large skillet over medium-high heat. Dip each chicken roll in flour, then in egg, then roll in bread crumbs.

Brown rolled chicken on all sides in the butter. Once browned, transfer to the prepared baking dish.

Bake for 25-30 minutes, or until chicken is no longer pink and juices run clear.

While the chicken is baking, prepare the sauce by heating chicken broth in a small pot. Stir in the cornstarch and water mixture. Cook and stir until thickened. Stir in cream, and remove from heat.

When ready to serve, drizzle the cream sauce over the Chicken Cordon Bleu.