Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices cooked ham (thinly sliced)
  • 4 slices Swiss cheese (thinly sliced)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound to about 1/4-inch thickness. Season with salt and pepper.
  2. Layer a slice of ham and a slice of Swiss cheese on top of each chicken breast. Roll up tightly and secure with toothpicks.
  3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and paprika.
  4. Dredge each chicken roll in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Ensure even coverage.
  5. Place the breaded chicken rolls on a plate and chill in the refrigerator for at least 15 minutes. This helps the breading adhere better.
  6. Heat olive oil in a large skillet over medium heat. Carefully place the chicken rolls in the skillet and cook, turning occasionally, until golden brown on all sides and cooked through (about 20-25 minutes). Alternatively bake in a preheated oven at 375°F (190°C) for 25-30 minutes.
  7. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove the toothpicks and let the chicken rest for a few minutes before slicing and serving.