4 chicken breasts skinless boneless
4 thin slices (really thin) of low salt ham
8 -16 oz of Gruyere or Jarlsberg lite cheese, GRATED
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 cup pinko bread crumbs
1/4 cup grated parmesan-romano cheese
1 teaspoon oregano
1 clove freshly minced garlic or 1 teaspoon garlic powder
2 tablespoons unsalted butter, melted
Extra virgin olive oil
Preheat oven 350 degrees
Lay chicken between 2 pieces of plastic wrap. Using flat side of meat mallet gently pound the chicken to 1/4 inch thickness. Remove top sheet of plastic wrap. Layer 1 slice of ham and sprinkle 1/4 of cheese over ham. Roll the chicken into log using the bottom piece of plastic wrap and twist ends to secure ends. (can use tooth picks later to also help secure if necessary). Repeat above 3 more times.
Season flour with salt and pepper. Mix bread crumbs with garlic, salt, pepper, oregano, parmesan-Romano cheese and melted butter.
Beat together the eggs and also season with salt and pepper.
Remove the plastic wrap and use tooth picks to secure chicken log if necessary. Lightly dust the chicken with flour, dip into egg mixture, and then gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and transfer chicken on pan. Bake at 350 degrees for 25 minutes until browned and cooked through.