Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
8 slices Swiss cheese
8 slices thinly sliced ham
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably Panko)
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
4 tablespoons olive oil
Instructions:
Preheat oven to 350°F (175°C).
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound chicken to an even thickness of about 1/4 inch. Season with salt and pepper.
Lay 2 slices of Swiss cheese and 2 slices of ham on each chicken breast. Roll up each chicken breast, starting with the narrow end, and secure with toothpicks.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
Dredge each chicken roll in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press chicken rolls into breadcrumb mixture, coating evenly.
In a large skillet over medium-high heat, melt butter with olive oil. Add chicken rolls and cook until golden brown on all sides, about 5 minutes.
Transfer chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes, until chicken is cooked through and cheese is melted.
Remove toothpicks before serving.
