Pound chicken breasts to an even thickness, then season with salt and pepper.
Place a slice of ham and a slice of Swiss cheese on each chicken breast, then roll and secure with toothpicks.
Dip the stuffed chicken in beaten eggs, then coat in breadcrumbs, pressing to adhere.
In a skillet, heat oil over medium-high heat. Add the stuffed chicken and cook until golden brown on all sides, about 4-5 minutes per side.
Transfer the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through.
In a small saucepan, whisk together honey, Dijon mustard, and heavy cream. Simmer until thickened, about 5 minutes.

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