• Preheat oven to 425 degrees.
• Using a meat mallet, flatten the chicken breasts till they are ½" thick. Sprinkle lightly with salt and pepper on each side.
• Place slice of ham on laid out chicken, then top with slice of Swiss cheese.
• Tightly roll the chicken breast and then secure with a toothpick. Trim off any dangling pieces of chicken if desired.
• Combine melted butter, thyme, breadcrumbs and Parmesan and mix to combine. Add salt until it tastes noticeably salty, but not overwhelmingly so. Beat eggs in separate dish.
• Working in batches, lightly dust the exterior of the rolled chicken with flour, being careful not to flour the interior rolled portion.
• Dip chicken into beaten eggs and let excess egg drip off.
• Roll the chicken into the breadcrumb mixture till it is evenly coated and place on greased baking sheet.
• Place in oven and bake for 30 minutes, or until interior reaches 165 degrees.
• Remove from oven, let rest for 5 minutes and serve.

Sauce

• Add all ingredients to a small saucepan and heat until it begins to simmer.
• Serve along side chicken.