1-First Step: Prep the chicken Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a lightly greased liner. Place each chicken breast between sheets of plastic wrap and pound to about 1/4-inch thickness. Work from the center outward so the meat stays even and does not tear. Season both sides with salt and freshly ground black pepper.

2-Second Step: Build the ham and cheese log Lay out two slices of ham and place two slices of Swiss or Gruyère cheese on top. Roll the ham and cheese together into a compact log. Repeat for all four chicken breasts so you have four filling portions ready to go.

3-Third Step: Fill and roll the chicken Place one ham and cheese log near the edge of a pounded chicken breast. Roll the chicken tightly around the filling, tucking in the sides as you go. Secure each roll with toothpicks so it stays closed while you coat and bake it.

4-Fourth Step: Set up the breading station Grab three shallow bowls. Put the flour in the first bowl, the beaten eggs in the second, and a mix of Panko breadcrumbs, Parmesan cheese, garlic powder, and dried thyme in the third. Stir the breadcrumb mixture well so the herbs and cheese spread evenly.

5-Fifth Step: Coat each chicken roll Dredge each stuffed chicken roll in flour first, shaking off the extra. Dip it into the beaten eggs, letting the excess drip off. Then press it into the breadcrumb mixture, turning and pressing until the surface is fully coated.

6-Sixth Step: Chill before baking Place the breaded rolls on the lined baking sheet and refrigerate them for about 20 minutes. This extra chill time helps the coating stick and makes the rolls hold their shape in the oven. It also gives you a better chance of keeping the cheese where it belongs.

7-Seventh Step: Bake until golden and cooked through Lightly spray the rolls with cooking spray or drizzle them with melted butter. Bake at 400 degrees F for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165 degrees F in the thickest part of the chicken.

8-Final Step: Rest and serve Let the chicken rest for about 5 minutes before removing the toothpicks and slicing. Resting helps the juices settle, so the chicken stays tender. Serve it warm with mashed potatoes, roasted vegetables, rice, or a simple salad.