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Preheat oven to 350°F (180°C). Spread panko breadcrumbs on a baking tray, spray with oil, and toast in the oven for about 5 minutes until golden. Transfer to a bowl to cool. Increase oven temperature to 400°F (200°C).
Make a deep pocket in each chicken breast. Stack two slices of ham with two slices of cheese, roll tightly, and insert into the pockets. Seal with toothpicks.
Mix the flour with half of the spices. Arrange three bowls for dredging: one with seasoned flour, one with beaten eggs, and one with toasted breadcrumbs mixed with the remaining spices.
Dredge each chicken breast in flour, dip in egg, and coat in breadcrumbs. Place on a wire rack set over a baking tray. Spray with oil and bake for 25-30 minutes until golden and crispy.
For the sauce, melt butter in a pot, stir in chicken stock, cream, mustard, parmesan, and spices. Simmer until thickened, about 5-6 minutes. Season with salt.
Remove toothpicks from chicken, serve with sauce.