8 boneless skinless chicken breast halves (4oz each), 1/2 t. pepper, 8 slices (1 oz each) lean deli ham, 1 1/2 cups (6 oz) shredded part skim mozzarella cheese, 2/3 cup fat-free milk or 1%, 1 cup crushed cornflakes, 1 t. paprika, 1/2 t. garlic powder, 1/4 t. salt.
Sauce: 1 can (10 3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted, 1/2 cup fat-free sour cream or low fat, 1 t. lemon juice.
Flatten chicken to 1/4" thickness. Sprinkle with pepper; place a ham slice and 3T. of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bow. In another bowl, combine the cornflakes paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
Place in a 13"x9"x2" baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until juices run clear.
Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; service with sauce.