Prepare the chicken breast by slicing them in half (butterflying) and slice in half again, creating 2 pieces. Bang the chicken out slightly using a rolling pin and glad wrap covering the chicken to make them thinner and an even thickness.
Preheat the oven to 180°c and line a large baking tray with baking paper. In a large fry pan, add the oil (at least 2 cm deep) and heat to a medium high heat.
Whisk together eggs, minced garlic, parsley, and salt and pepper in a shallow dish. In a separate dish, mix bread crumbs, Parmesan cheese and onion powder together.
Add the chicken into the egg mix, evenly coating each piece of chicken. Dip chicken into the breadcrumb mixture to evenly coat.
Fry each piece of chicken in the oil until golden and crispy, (about 5 minutes each side).
Place the chicken on the baking tray and top each piece with about ¼ cup of sauce, sliced ham and sprinkle with the grated cheese.
Bake for 15 minutes, until cheese is bubbling and melted, and the chicken is completely cooked through.
Top with fresh chopped parsley and serve with some hot chips and a side salad.