Place chicken fillets between 2 plastic sheets and pound meat gently until is ½ inch (1/4 cm) thick. It is important the the thickness of the fillet is even. Season with salt and pepper and place fillets on a horizontal surface. Cover each breast fillet with a slice of ham. Wrap cheese stick in a blanched spinach leaf and roll breast fillet to enclose cheese.
Place panko, flour and eggs in 3 different bowls.
Dredge chicken rolls first in the flour until the chicken is completely coated with the flour. Shake the excess. Then dip it in the beaten egg and afterwards cover completely with panko or breadcrumbs. Place all rolls on a rack, cover and refrigerate for 1 hour.
Heat oil and fry chicken turning occasionally until golden. Chicken will not be thoroughly cooked. Remove and drain on paper towel. Transfer to a baking sheet and bake in preheated oven to 400ºF (200ºC) for 15 minutes or until chicken is tender.
Serve with Honey and Mustard Sauce.
Honey and Mustard Sauce:
Heat oil in a medium size pan and sauté onion until clear and tender. Add wine to skillet scraping the bottom. Add chicken stock, heavy cream, mustard and honey and cook over low heat for 5 minutes. Stir in thyme.
Combine butter with flour (beurre manié). Add small portions of this mixture to the sauce, while stirring. Sauce must not boil. Once sauce is ready, correct seasoning and keep warm until ready to serve.