Chicken Cordon Bleu

From the Hunt Family Makes 6 servings (This is what Brandon ate on his first date ever.)
Chicken:
6 boneless chicken breasts, thawed
8 oz. mozzarella cheese, sliced
8 oz. cooked, sliced ham

Breading:
½ cup white flour
2 eggs
1/3 cup milk
1 cup crushed bread crumbs
1 tsp. paprika
3 more spoonfuls white flour

Sauce:
6 tbs. butter
1 chicken boullion cube
1 tbs. cornstarch
1 cup whipping cream

Chicken:
Preheat oven to 375˚ Butterfly chicken breast to allow the longest possible piece of chicken (this will help later when rolling). Lay sliced ham on one end of chicken breast followed by mozzarella cheese. Roll chicken tightly to the opposite end of chicken breast. Use toothpicks to prevent unrolling. For the next step you need three separate containers. In one place ½ cup of white flour, in the 2nd the eggs and milk (whisked quickly with a fork), and in the 3rd mix bread crumbs, paprika, and spoonfuls of flour. Coat chicken in flour, then egg mixture, then bread crumbs, set aside. Melt 6 tbs. butter in a skillet and fry all sides of chicken. Place fried chicken in a 9 x 13 inch baking dish and cook until internal temperature reaches 165˚ (approx. 45-60 mins.)

Sauce:
Using the remaining butter in the pan add whipping cream, cornstarch and boullion cube. Stir until smooth. Serve over chicken.