A classic and elegant dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then breaded and baked to golden perfection.

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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Flatten the chicken breasts to about 1/4-inch thickness using a meat mallet.
Place a slice of ham and a slice of cheese on each chicken breast. Roll up tightly and secure with toothpicks if needed.
Season the flour with salt, pepper, and garlic powder. Dredge each rolled chicken breast in the flour, then dip into the beaten eggs, and finally coat with a mixture of breadcrumbs, Parmesan cheese, and paprika.
Place the coated chicken breasts seam side down in the prepared baking dish. Drizzle lightly with olive oil.
Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the coating is golden and crispy.
Remove toothpicks before serving. Serve hot with a side of vegetables or a fresh salad.

For extra crispiness, you can quickly pan-sear the breaded chicken before baking.
Try different cheeses like Gruyère or provolone for a twist on the classic.
Leftovers reheat best in the oven to maintain crispness.