Prepare the Chicken : Preheat your oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and pound to an even thickness using a meat mallet. Season both sides of the chicken with salt and pepper.

Stuff the Chicken : Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Roll the chicken tightly, securing with toothpicks to hold its shape.

Bread the Chicken : Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll in the flour, dip it into the egg, and coat it thoroughly with breadcrumbs.

Cook the Chicken : Heat vegetable oil in a large skillet over medium heat. Sear each chicken roll until golden brown on all sides, about 2-3 minutes per side. Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).

Make the Creamy Swiss Cheese Sauce : In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream, cooking until the mixture begins to thicken. Add the shredded Swiss cheese and garlic powder, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Serve : Remove the toothpicks from the chicken rolls and place them on a serving platter. Drizzle the creamy Swiss cheese sauce over the top or serve it on the side. Garnish with fresh parsley if desired and enjoy!