Preheat your oven to 375°F (190°C) if baking. Line a baking sheet with parchment paper or lightly grease it and set aside.
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound gently but firmly until the chicken is evenly flattened to about ½ inch thick. This ensures even cooking and makes the rolling process easier.
Season both sides of each chicken breast with salt and black pepper.
2. Assemble the Rolls:
Lay 2 slices of ham and 2 slices of Swiss cheese on top of each chicken breast, covering as much surface area as possible without overhanging the edges.
Roll each breast up tightly from the short end, tucking in the filling as you go. Secure each roll with toothpicks to hold its shape during cooking.
3. Bread the Chicken:
Place the flour in a shallow bowl. In a second bowl, beat the egg with 1 tablespoon of water. Place the bread crumbs in a third bowl.
Dredge each chicken roll first in the flour, shaking off the excess. Dip into the egg mixture to coat, then roll in breadcrumbs until evenly coated. Press gently to adhere the crumbs well.
