Flatten the chicken breasts under cling film until they become thin and even, because this ensures the meat rolls smoothly and cooks uniformly without tearing.
Season both sides of the flattened chicken with salt, black pepper and optional garlic powder or paprika, giving the meat a balanced flavour before adding the filling.
Lay slices of ham over each piece of chicken, keeping a small border around the edges, then add cheese slices or grated cheese on top to create a soft, melting centre.
Roll the chicken tightly from one short end, tucking in the edges as you go, and secure the roll with kitchen twine or toothpicks if needed to maintain its shape.
Prepare a breading station with plain flour, beaten eggs and dry breadcrumbs, keeping the bowls close together to make the coating process smooth and organised.
Coat each chicken roll lightly in flour, dip it into the beaten eggs and cover it evenly with breadcrumbs, pressing gently so the crumbs adhere and form a crisp outer layer.
Brown the breaded rolls in a frying pan with butter or oil over medium heat, turning them carefully until all sides develop a golden, flavourful crust.
Transfer the browned rolls to an oven‑safe dish and bake them at 180–190°C for about fifteen to twenty minutes until the chicken is fully cooked and the cheese inside has melted.
Let the rolls rest for several minutes after baking so the juices settle and the cheese thickens slightly, making the slices cleaner and more attractive.
Remove any twine or toothpicks, slice the rolls into even pieces to reveal the spiral of ham and cheese, and serve them warm as a refined, comforting main dish.