Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to pound the chicken until it’s about 1/4 inch thick.
Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Lay a slice of ham and a slice of Swiss cheese on each chicken breast.
Roll up each chicken breast, starting from the shortest side, and secure with toothpicks to hold them together.
In a shallow dish, mix the flour with a bit more salt and pepper.
In another shallow dish, beat the eggs.
In a third shallow dish, place the breadcrumbs.
Dip each chicken breast roll first in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, making sure they’re evenly coated.
Place the chicken rolls seam side down in a greased baking dish.
Lightly spray the tops of the chicken rolls with olive oil or cooking spray to help them brown.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the breadcrumbs are golden brown.
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