Quick Chicken Cordon Bleu

4- Boneless Skinless Chicken Breasts
2- Tsp. Dijon mustard
1/2- Tsp. Paprika
4- Slices cooked ham
4 -Slices swiss cheese
1 -C. Bread crumbs (Italian style are really good)
1/2 C- Parmesan cheese
1/8- C. Mayo (I have used miracle whip and it works great)
1/4 -tsp. black pepper


Sauce:
1- TB Butter
1- TB Flour
1- C. Milk
1/4- tsp. Salt
1/2- C. Shredded Swiss cheese
2- TB Chicken broth

For Chicken:
Flatten chicken breasts to 1/2 inch thickness. Spread 1/2 tsp of mustard on one side. Sprinkle with paprika. Top with ham and swiss cheese. Roll up and secure with toothpicks. In a bowl, combine bread crumbs, parmesan cheese, and pepper. Brush chicken with mayo, and roll in crumb mixture. Bake at 375 for 45 minutes. Then top with sauce.

For Sauce:
Melt butter in saucepan. Then stir in flour. Once flour and butter is combined add milk, chicken broth and salt and bring to boil over medium heat, stirring constantly to prevent burning. Once sauce is bubbly, add shredded cheese. (I usually just cut up a few slices of swiss and melt it in). If you sauce seems grainy or separated add a little more milk and flour at a time, and stir. That should smooth it back out.