Preheat your oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside.
Slice the chicken breasts in half by butterflying them open and then cutting all the way through to cut into two cutlets. Place each cutlet on a piece of plastic wrap. Top with another piece of plastic wrap and pound the cutlets thin using a meat mallet or a rolling pin. 1 pound boneless skinless chicken breasts
Remove the top pieces of plastic wrap and season the cutlets with salt and pepper.
salt and pepper
Place a slice of ham on top of each cutlet. Top with 1/4 cup shredded cheese.
4 slices deli ham, 1 cup Swiss cheese
Roll up each chicken breast in the plastic wrap. Twist the sides of the plastic wrap and put them under the rolled-up chicken. Let the chicken rest while you prepare the coating.
Mix the salt and pepper into the flour. Mix the panko breadcrumbs with the thyme, garlic, and melted butter.
1/4 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 1 cup panko breadcrumbs, 2 teaspoons dried thyme, 1 garlic clove, 1 1/2 tablespoon unsalted butter
Remove the plastic from the chicken roll-ups. Dip each rolled-up chicken cutlet into the seasoned flour.
Dip the chicken in the eggs. Then dip the egg-coated chicken roll-ups in the panko mixture. Place same side down in the prepared baking dish.
2 large eggs
Bake for 20 minutes or until the inside of the roll reaches 165 degrees Fahrenheit. Use a meat thermometer to make sure it is fully cooked.