Spray a baking sheet with nonstick cooking spray. Set aside.

Butterfly each chicken breast and place between two pieces of plastic wrap. Evenly pound with the flat side of a meat mallet, being careful not to tear the chicken, until chicken is 1/4-inch thick.

Lay each chicken breast on a fresh piece of plastic wrap. Season chicken with salt and lay 1 to 2 slices of cheese on each breast followed by prosciutto or ham, then 1-2 more slices of cheese.

Roll the chicken breast up like you would roll a burrito. Using the bottom piece of plastic wrap as an aid, fold the bottom of the breast up about an inch, then fold in the sides. Roll tightly.

Wrap in the plastic wrap and tightly twist the ends to shape and compress the chicken. Repeat with the remaining chicken breasts. Chill in the refrigerator for 60 minutes.

While chicken chills, season the flour with salt and pepper and put in a shallow dish.

Combine the breadcrumbs, parmesan cheese, butter, and thyme. Season with salt and pepper and put in a second shallow dish.

Whisk the eggs in a separate third dish.

Arrange your workspace in this order: flour, eggs, breadcrumbs. Put the prepared baking sheet next to the breadcrumbs.

Remove the plastic wrap from the chicken breasts. Coat each lightly with flour then dip in the egg.

Finally, roll in breadcrumbs, patting them to make them adhere. Arrange on the baking sheet.

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

Place the baking sheet with the chicken on the grill. Bake for 30-40 minutes, or until the coating is golden brown and the chicken is cooked through.

Serve whole or slice crosswise into pinwheels with a sharp serrated knife. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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