Chicken Cordon Bleu

Melt butter in medium heat. Sprinkle salt and paprika on the melted butter.

Cut a slit on the thick part of the chicken to make a thinner and wider size.

Brush chicken with the seasoned melted butter.

Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick.

Whisk eggs and add the remaining melted butter.

Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating.

Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking.

Serve with white sauce.