Pound chicken breasts between wax paper to about 1/4 inch thick. Lay shiny side down, add 1 slice ham and 1 slice cheese. Roll from narrow end and place seam side down in 11x7 baking dish. Put dish in freezer for about 20 minutes to firm them up (this makes it much easier to handle them without them coming apart). In a medium mixing bowl, combine bread crumbs, parmesan, parsley, herb seasoning and paprika. One at a time, dredge the chicken in flour, dip in egg and water mix. Roll in crumb mix. Place on a platter seam side down. In a large saute pan, saute the chicken in butter until golden brown all around. Return chicken to baking dish again, seam side down. In a saucepan, bring the chicken broth to a boil. Put the cornstarch in a small bowl and add just enough water to disolve it. Slowly pour cornstarch into boiling broth whisking constantly until you have a nice light gravy. You may, or may not use all of the cornstarch. Pour gravy over the chicken and bake uncovered @ 350 degrees about 30 minutes.