• Slice each chicken breast in half horizontally to make 2 pieces per breast. Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness.
• Season each piece of chicken generously with salt, black pepper, garlic powder, and Herbes de Provence.*
• Place each chicken flat on a new small piece of plastic wrap. Lay one slice of ham and one slice of cheese on each flattened breast.
• Roll the chicken up tightly, starting at one short end. Tuck in the sides as you roll.
• Wrap each chicken roll tightly in the plastic wrap it's sitting on keeping the ends open as you roll. Then, swing the ends to create a twist that tightens the plastic wrap around the chicken to help hold its shape. Repeat with remaining pieces of chicken.
• Place the wrapped rolls in the fridge for at least 30 minutes to firm up.
• In the meantime, set up your dredging station by placing flour, beaten eggs, and panko bread crumbs into 3 separate shallow dishes.
• Pour oil into a deep fryer or heavy-bottomed pot (about 2–3 inches deep). Heat on medium-high heat until oil reaches 350° F.
• Remove chicken rolls from refrigerator and remove plastic wrap when ready to fry.
• Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.
• Using a spider or large slotted spoon, carefully lower rolls into the oil, working in batches as to not overcrowd the pan. Adjust burner heat to keep oil at 350° F.
• Fry 6–8 minutes, turning occasionally, until golden brown and internal temp hits 165°F. Transfer to a wire rack to drain. Repeat until all chicken rolls have been fried.
• Let rest a few minutes before slicing into pinwheels.

for the sauce-

• Place a small saucepan over medium heat.
• Add butter and flour, whisking to combine. Cook for 2-3 minutes, whisking frequently.
• Whisk in milk and chicken stock and allow to just come up to a boil before removing from heat. If sauce is too thick for your liking, add more stock.
• Stir in dijon mustard, honey, parmesan cheese, salt, and black pepper.
• Place chicken slices on serving plate, drizzle some of the sauce over top, garnish with fresh chopped parsley, and enjoy warm!