Preheat the oven to 375°F (190°C).
Prepare the chicken by gently pounding it to an even thickness.
Season the chicken breasts with salt and pepper on both sides.
Layer two slices of ham and two slices of Swiss cheese on each chicken breast, then roll them up tightly.
Secure the rolled chicken with toothpicks or kitchen twine.
Dredge each roll in flour, shaking off excess, followed by dipping in beaten eggs, and finally coating in breadcrumbs.
In a large skillet, heat olive oil over medium-high heat and pan-fry the chicken rolls until golden brown on all sides, about 3-4 minutes per side.
Transfer the rolls to a baking dish, drizzle with heavy cream, and then bake for 25-30 minutes until chicken is cooked through.
Let the chicken rest for a few minutes before serving, then remove toothpicks or twine.
