Start by preheating your oven to 375°F (190°C). Then, place each chicken breast between two pieces of parchment paper and gently pound it with a meat mallet or rolling pin until it’s about ¼-inch thick. This step is crucial for even cooking and easier rolling.

Lay out each chicken breast and season both sides with salt, pepper, and paprika. Place a slice of turkey and a slice of Swiss cheese on top, then roll the chicken tightly, securing it with toothpicks. Don’t worry if it’s not perfect—the breadcrumbs will hide any uneven spots!

Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs mixed with garlic powder. Coat each chicken roll in flour, then dip it in the eggs, and finally roll it in the breadcrumbs. Place the breaded chicken rolls seam-side down on a greased baking dish.

Bake the chicken for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

While the chicken is baking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, then slowly pour in the milk while whisking to avoid lumps. Stir in the Parmesan cheese, Dijon mustard, and a pinch of nutmeg if you like. Let the sauce simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.

Once the chicken is done, remove the toothpicks and drizzle the creamy sauce over the top. Garnish with fresh parsley if you’re feeling fancy. Serve with a side of roasted veggies, mashed potatoes, or a crisp green salad.