Preheat oven to 400.

• Cut chicken strips in half length-wise, then cover with plastic wrap. Flatten chicken breasts with a rolling pin or the flat side of a meat tenderizer. Cut strips in half (length-wise again), so that you have 8 thin, flat strips. Layer swiss cheese strips, then cooked bacon slices on top of the chicken strips.
• Roll up the chicken, bacon and swiss, then secure with a toothpick. Repeat the process for all 8 strips. Beat eggs, then mix flour, bread crumbs, and spices in a separate bowl. Dip chicken rollups in egg on all sides then dredge with flour and shake off the excess. Place Rollups in an 8 by 8 inch baking dish and cover with plastic wrap, then refrigerate the rollups for 30 minutes to firm them up for frying.
• Heat vegetable oil in a large nonstick skillet (around 1/4 inch of oil), and preheat oven to 425. Remove chicken rollups from the refrigerator, then fry in hot oil for 3-5 minutes per side until nice and golden. Return fried chicken rollups to the 8 by 8 inch baking dish ( you may need to wipe excess flour from the dish first), then bake in preheated oven for 20 to 30 minutes until chicken is cooked through and reaches 165 degrees.
• While chicken rollups are baking, melt butter in a small sauce pan, then whisk in flour until smooth. Add milk and bring to a light boil, stirring rapidly for a minute or two until sauce has thickened. Turn heat to low, then stir in salt to taste, mustard, soy sauce and parmesan cheese. Cook and stir until all components are well combined and the sauce is thick and creamy. Allow cooked chicken rollups to cool slightly, then serve with warm mustard sauce.