In a bowl, combine cream cheese, softened butter, minced garlic, parsley, onion powder, and 1/2 teaspoon salt. Mix until smooth.

Place each chicken breast between plastic wrap and pound to about 1/4–1/2 inch thickness. Season both sides with salt and pepper.

Spread 1–2 tablespoons of the garlic cream cheese filling on each flattened breast. Top with a slice of ham and Swiss cheese, then roll tightly, tucking the ends.

Wrap rolls in plastic wrap, twist ends to secure, and refrigerate for 30 minutes to 1 hour to help them hold their shape.

Place flour in one shallow dish; beat eggs with cornstarch in a second; mix breadcrumbs with paprika, 1/2 teaspoon salt, and pepper in a third.

Unwrap chilled rolls. Dredge each in flour, dip in the egg mixture, then coat thoroughly with breadcrumbs.

Heat vegetable oil in a large skillet over medium heat. Fry rolls for 3–4 minutes per side until golden and crispy.

Preheat oven to 350°F. Transfer fried rolls to a parchment-lined baking sheet and bake for 15–20 minutes until the internal temperature reaches 165°F.

Let rest for 5 minutes, then slice into rounds and serve hot.