Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
Lay 2 ounces of sliced ham and 2 ounces of Swiss cheese on each chicken breast.
Roll up each chicken breast tightly, starting from the narrow end, and secure with toothpicks or kitchen twine.
Set up a breading station: Place the flour in one shallow dish, beat the eggs in another, and mix the breadcrumbs with a pinch of salt and pepper in a third dish.
Dredge each chicken roll in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs.
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the chicken rolls and cook for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley before serving.