Season chicken breasts with salt & pepper on both sides after it has been butterflied & pounded to ¼" thick.

Layer cheese & ham slices on top of chicken breasts & roll up tightly like when you make a pumpkin roll or roll up your sleeping bag. (You can use as much cheese & ham as you like in the middle, just tuck it in well so that the cheese doesn't completely ooze out during baking.)

Prepare crumb station with three plates: put the flour on one plate, eggs whisked together on a different plate, & then both bread crumbs mixed together on the last plate.

Dredge the chicken into the flour, then roll it in the egg mixture, & lastly, coat in the bread crumbs. Set aside & repeat with each rolled breast. Make sure you coat all parts of the chicken.

Prepare a baking sheet covered with foil & place a cooling rack inside the baking sheet on top of the foil.

In a large saute pan, heat a small amount of oil. Just enough to cover the bottom of the pan about ⅛". Once the oil is hot, using tongs, sear each side of the chicken breast for 30 seconds to 1 minute each side. You just want to brown the crumbs, not really cook the chicken too much. It is also a good idea to sear the seam first to help lock your fillings inside. (Brown the seam, presentation side [top], & the ends.)

Once each chicken breast is browned, place on the prepared rack inside the baking sheet.