Preheat oven to 350ºF.
Place a plastic sheet over the butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick.
Spread Dijon mustard on the breast to cover the entire surface; season with freshly ground black pepper.
Place 2 slices of ham on each breast and then cheese. Tuck in the ends from the outside and then roll it up as tight as possible.
In a small bowl, season flour with smoked paprika; set aside.
In a shallow bowl, beat an egg.
In another shallow dish, combine breadcrumbs, Herbes de Provence, garlic salt and melted butter; stir to combine.
Using a small sieve, dust flour mixture on the chicken then dip in beaten egg followed by the breadcrumbs mixture, pressing lightly. Transfer the coated chicken onto a plate and set aside.
In an ovenproof skillet over medium-high heat, add oil. When it gets hot and shimmers, add chicken roulades and sear until golden brown including the ends; about 3 minutes.
Transfer the skillet to the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF.
Serve with Moroccan Couscous or Herb & Butter rice along with veggies.