Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
Place 1 half slice ham on each chicken breast half. Spread each with 1 tablespoon cream cheese; sprinkle each with 1 tablespoon Swiss cheese. Starting at short end, roll up. Secure with wooden toothpicks; press edges to seal.
Place egg white in small shallow bowl; beat slightly. Place breads crumbs in another shallow bowl. Carefully dip chicken rolls in egg white; coat with bread crumbs. Place chicken rolls, seam side down, in sprayed pan. Spray tops of each roll with cooking spray.
Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear. Remove toothpicks before serving. Sprinkle with paprika.