Preheat oven to 350˚F.
Place potatoes in pot and cover with water. Bring to a boil and cook potatoes until tender, 15 minutes. Drain potatoes and place back into hot pot. Mash with butter, milk or cream, honey, nutmeg, salt and pepper.
While potatoes come to a boil, butterfly the chicken breasts so they open up like a book. Pound them out to 1/4-inch thick, season with salt and pepper.
Combine the cream cheese with pimientos, garlic and 1 teaspoon paprika, 1/3 palmful. Combine remaining 2 teaspoons paprika with breadcrumbs on a dish and place dish near stovetop. Spread 1/4 of cream cheese mix on each piece of chicken. Roll chicken up and secure with 2 toothpicks then roll each piece in breadcrumbs.