Creating Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce is straightforward when you follow these clear steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to about ½-inch thickness.

3. Season: Sprinkle salt, pepper, garlic powder, onion powder, and paprika on both sides of the chicken breasts.

4. Assemble Filling: Layer each chicken breast with two slices of ham and two slices of Swiss cheese.

5. Roll: Tightly roll each chicken breast away from you, securing it with toothpicks or kitchen twine.

6. Prepare Breading Stations: Set up a breading station with three shallow bowls—one for flour, one for beaten eggs, and one for breadcrumbs.

7. Dredge Chicken: First, coat each chicken roll in flour, shaking off excess. Next, dip in beaten eggs, allowing excess to drip off. Finally, coat generously with breadcrumbs.

8. Heat Oil: In a large, oven-safe skillet, heat olive oil over medium heat.

9. Sear Chicken: Add the chicken rolls, cooking until golden brown on all sides (about 3-4 minutes per side).

10. Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes until chicken is fully cooked and the internal temperature reaches 165°F (75°C).

11. Make Sauce: While the chicken bakes, whisk together Dijon mustard and heavy cream in a small saucepan over low heat until warm.

12. Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for 5 minutes. Remove toothpicks or twine, slice, and serve with the creamy Dijon sauce drizzled on top.