Prepare the Chicken:

• Slice and Pound: Split each chicken breast into 3 thin slices. Place them between two sheets of plastic wrap and pound with a meat mallet until about 1/4 to 1/2 inch thick.
• Stuff and Roll: Lay out 3 pounded chicken slices on plastic wrap. Season with salt and pepper. Layer 2 slices of ham and 2 slices of Swiss cheese on top. Roll tightly like a jellyroll, wrapping them in the plastic wrap. Twist the ends to secure.
• Chill: Place the rolled chicken in the refrigerator for 1-2 hours to help them hold their shape.

Coat the Chicken:

• Flour: In a shallow bowl, mix flour with a pinch of salt and pepper. Roll the chicken roulades in the flour to coat.
• Egg Wash: In another shallow bowl, beat the eggs and season with salt and pepper. Dip the floured chicken rolls into the beaten eggs.
• Breadcrumbs: In a third shallow plate, spread out the breadcrumbs and season with salt and pepper. Roll the chicken in the breadcrumbs, pressing to adhere.

Bake the Chicken:

• Preheat your oven to 350°F (177°C).
• Place the coated chicken rolls on a baking sheet lined with parchment paper or foil. Spray generously with cooking spray.
• Bake for 20-25 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

Make the Cheese Sauce:

• In a saucepan over medium heat, melt the olive oil and butter. Add the flour and cook for 2 minutes, whisking constantly to create a roux.
• Gradually add the milk, whisking continuously, until the sauce thickens.
• Stir in garlic powder, mustard paste, nutmeg, salt, and pepper. Let the sauce simmer for a minute.
• Add Parmesan, Swiss, and cheddar cheese. Stir until smooth and creamy. Remove from heat.

Serve:

• Let the baked chicken cool for 10 minutes. Slice each roll into 1-inch pinwheels.
• Drizzle the cheese sauce over the sliced chicken and garnish with chopped parsley.

Alternate Cooking Methods

Air Fryer:

• Preheat to 400°F (200°C). Place breadcrumb-coated chicken in the air fryer basket. Spray with cooking spray and cook for 15-18 minutes, turning once, until golden brown.

Stovetop (Pan-Fried):

• Heat 2 tablespoons oil and 2 tablespoons butter in a skillet over medium-high heat. Cook the chicken rolls for 2 minutes on each side, then reduce heat to medium-low and cook for 8-10 minutes, turning occasionally, until cooked through.