Preheat oven to 350F

In medium bowl crack eggs and scramble. In medium plate pour breadcrumbs

If breasts are thick (greater than 1/2 inch thick), slice in half so you are left with breasts under 1/2 inch thick. Separate breasts on flat surface and cover with plastic wrap. Hit chicken with large flat object, such as a large skillet, until thickness of each breast is approximately 1/4 inch. Alternatively you can purchase thin sliced breasts. This is essential to ensure uniform and sufficient cooking of chicken

Lay out chicken. Place 1-2 slices of ham or proscuitto on top of each chicken. Pour cheese on top of ham or proscuitto. Roll up tightly and stick a tootpick through to keep shape.

Heat butter in large skillet on medium high heat.

Add one piece of chicken to egg bowl and flip to ensure all of chicken is coated in egg. Remove from bowl and shake off excess. Repeat in breadcrumb bowl.

When butter has melted, add chicken. Repeat previous step until skillet is full with chicken with some space between pieces, usually 2 – 3 pieces.

When edges of chicken turn white, flip over and keep note of how long cooking took (should be approx. 5 minutes). Thicker pieces will take longer than thinner pieces. Cooked side should be brown, but not burnt.

Cook for the same amount of time it took for the first side to cook, approx. 5 minutes. Remove chicken from skillet and place on plate. Repeat previous steps until all chicken has been cooked.

If there is enough room and if skillet can be placed in the oven, add all chicken to skillet such that there is no overlap. Alternatively, this can be done on baking dish instead of skillet. Place skillet, or dish, in oven and cook for 25 minutes. This will cook the center and sides of the roll.

Remove from oven and serve.