Preheat oven to 375° F. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Slice the Swiss cheese into six equal pieces.
If the chicken breasts are thick, you may need to butterfly them by splitting the chicken in half horizontally and then pressing open. This will allow the breast to be flattened even more for the next step.
Using the flat portion of a meat tenderizing mallet, flatten chicken breasts to 1/4 inch thickness. This part can get messy. If desired, place the chicken in a gallon freezer bag before pounding with the mallet.
Assemble the Chicken
Line the inside of each chicken with 2 thick slices of deli ham. Place a slice of Swiss cheese to within 1/4 inch of edge.
Starting at one long edge, roll the chicken and ham to enclose the cheese. Secure it with a toothpick or two and place on a baking sheet lined with tinfoil that has been covered with baking spray or a silicone baking mat. Place chicken at least 3 inches apart.
Egg Wash and Coating
Prepare egg wash in a small bowl by whisking together 1 egg and a tablespoon of water. In a second bowl mix together plain breadcrumbs, dried parsley, seasoned salt, and freshly ground black pepper.
Using a pastry brush, coat each piece of chicken with egg wash. Then generously sprinkle the breadcrumb mixture over the tops and sides of each piece.
Generously spritz the chicken with cooking spray before baking.
Bake the Chicken
Bake in preheated oven for 25-30 minutes or until juices run clear. Chicken should cook to at least a 165 degree internal temperature.
Serve with seasoned rice and a green vegetable. Makes 6 servings.
Notes
Wine Suggestion: Kendall-Jackson Grand Reserve Chardonnay