4 boneless skinless chicken breasts, approximately 2 pounds 1 kosher salt, plus more for seasoning 12 black pepper, plus more for seasoning8 deli smoked ham slices, 8 ounces 1 cup shredded swiss cheese 2 large eggs 14 cup olive oil, divided 12 cup all-purpose flour 1 12 cup panko bread crumbs 12 teaspoon dried thyme, optional
2 tablespoons unsalted butter 1 tablespoon minced garlic 2 tablespoons all-purpose flour 2 cups full milk 2 teaspoons optional parmesan cheese12 teaspoon kosher salt 14 teaspoon black pepper 2 teaspoons Dijon mustard

Instructions:

Flatten the chicken – Using a paper towel, thoroughly dry each piece. Flatten one between two sheets of plastic or inside a huge plastic bag to a 14-inch thickness. Rep with the rest of the components.

Roll the Chicken – On top of each flattened piece of chicken, layer two slices of ham and 14 cup of swiss cheese. Roll tightly, tucking in the sides to form a cigar shape, beginning at the shorter end. Wrap each roll tightly in plastic wrap, twisting the sides to secure it. To firm up, chill them for 30 minutes or freeze them for 15 minutes.

Preheat the oven – Place the oven rack in the center position. Preheat the oven to 450°F (230°C). Line a large baking sheet with foil and brush it lightly with olive oil, spreading it evenly. Place aside.
Set up the Breading Station – Combine the flour, 1 teaspoon kosher salt, and 12 teaspoon black pepper in a small basin. In a split second