• Make a slit in the side of each chicken breast using a sharp paring knife. Set aside.
• Lay 2 slices of ham on work surface and top with one quarter of the cheese.
• Roll ham slices around the cheese and insert into the slit in the chicken breast.
• Secure the opening with a wooden skewer or large toothpicks.
• Mix rice flour and paprika together on a large plate. Set aside.
• Beat eggs and water together in a small bowl. Set aside.
• Mix panko crumbs with thyme on a second large plate. Set aside.
• Dredge each of the stuffed chicken breasts in the flour mixture. Then dip in the eggs, and dredge in the panko mixture. Set aside.
• Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.
• Place the coated chicken breasts in the oil and cook until golden brown, about 7 minutes.
• Flip the chicken over and cook on the second side until golden brown and cooked through to 165 degrees.
• Remove from skillet, place on a plate, cover with aluminium foil and allow to rest for 10 minutes.

To make the Dijon Gravy:

• Melt butter in a medium saucepan.
• Add the flour and whisk to combine. Simmer while continuing to whisk for 2 minutes.
• Add the Dijon mustard, onion powder, and thyme, whisk.
• Pour in the milk or stock and whisk while cooking until thickened.