Prepare the chicken: Place a chicken breast between two sheets of cling film. Using a rolling pin or the flat side of a meat mallet, gently pound it to an even thickness of about 1cm. You should feel the fibres loosen under the pressure, and the breast should look uniformly flat and slightly larger than its original size. Repeat with the remaining breasts.

Layer the filling: Lay one flattened chicken breast on a clean work surface. Place one slice of turkey ham on top, followed by one slice of Swiss cheese. The cheese should sit in the centre so it doesn't ooze out during cooking. Season lightly with salt and pepper.

Roll and secure: Starting from the short end, roll the chicken tightly around the filling, tucking in the sides as you go. You should see a neat, compact cylinder form with no gaps. Secure the roll with two or three toothpicks pushed through the seam. The chicken should feel firm and closed.

Set up the coating station: In a shallow bowl, whisk the eggs until they are uniform in colour and slightly frothy—this creates a smooth coating. In a separate shallow bowl, combine the breadcrumbs, Parmesan, garlic powder, thyme, paprika, and a pinch of salt and pepper. Mix with a fork until the Parmesan is evenly distributed among the breadcrumbs.

Coat the rolls: Dip each chicken roll first into the egg wash, turning to coat completely. Let any excess drip off for a second or two. Then roll it in the breadcrumb mixture, pressing gently so the crumbs stick. The coating should look dry and textured, with no wet patches visible. Place the coated rolls on a plate.

Sear for colour: Heat the olive oil and butter in a large ovenproof skillet over a medium-high flame. When the butter stops foaming and the oil shimmers, carefully place the chicken rolls in the pan, seam-side down. Cook for 2-3 minutes without moving them—you'll hear a steady sizzle. When the underside is deep golden brown and crispy to the touch, turn them to brown the other sides. This should take another 4-5 minutes total, rotating as needed.

Finish in the oven: Preheat your oven to 200°C (180°C fan). Transfer the skillet to the oven and bake for 12-15 minutes. The chicken is ready when the internal temperature reaches 74°C on a meat thermometer and the coating feels firm and crunchy when pressed. The cheese may have melted slightly at the ends.

Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute and the cheese to set slightly. Remove the toothpicks carefully, then slice each roll into medallions about 2cm thick. The cross-section should reveal a neat spiral of meat, ham, and melted cheese. Garnish with fresh parsley if desired.