Directions
Preheat the oven to 375 degrees Fahrenheit. Place each chicken breast between sheets of plastic wrap and pound it to an even thickness. Season both sides with the salt, black pepper, and garlic powder. Place one slice of ham and one slice of Swiss cheese on each chicken breast. Roll each breast tightly and secure it with toothpicks. Place the flour in one shallow dish, the beaten eggs in a second dish, and the bread crumbs in a third dish. Coat each chicken roll in flour, dip it in the eggs, and coat it with bread crumbs. Heat the olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken rolls on all sides for 5 minutes. Transfer the skillet to the oven and bake for 20 to 25 minutes until the chicken is fully cooked. Melt the butter in a small saucepan over medium heat. Stir in the remaining flour and cook for 1 minute. Gradually whisk in the milk and Dijon mustard. Cook until thickened, then stir in the Parmesan cheese. Remove the toothpicks and spoon the sauce over the chicken.