Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with
nonstick spray.  Place 1 chicken breast between 2 pieces of plastic
wrap or waxed paper. Working from center, gently pound chicken with
rolling pin or flat side of meat mallet until about 1/4 inch thick.
Repeat with remaining chicken pieces, making four cutlets.  Spread each
cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives.
Cut ham and cheese slices to fit chicken cutlets.  Roll up, tucking
ends inside.  In a shallow bowl, combine egg white and water; beat
slightly.  Place cornflake crumbs in shallow dish. Coat chicken rolls
with egg white mixture; roll in cornflake crumbs. Place in spray-coated
dish. Sprinkle with paprika.  Bake at 375F for 25-30 minutes or until
chicken is fork tender and juices are clear.