Preheat oven to 180°c (fan-forced) and line a baking tray with baking paper.
Put flour, bread crumbs and egg wash in separate containers. Add eggs, milk, and 1 tablespoon of flour and whisk to create the egg wash. The flour makes the egg wash thicker and helps it stick better.
Butterfly the chicken breasts. To do this, sit the chicken breast on a cutting board, place your hand on the top of it, and slowly slice it in half, making it a thinner piece of chicken.
Bang out the chicken using a rolling pin or tenderiser with glad wrap on top to about 1cm thick. Cut the thin chicken breasts in half, making 2 pieces.
Add a dash of seasoning (garlic, onion powder, salt and pepper) on each piece and top with ham and cheese.
Carefully roll up each piece.
Coat in flour, dip in egg wash and then panko bread crumbs. Place on a baking tray and spray with some olive oil.
You may want to add some toothpicks to hold the shape when baking.
Place in oven and bake for 30-35 minutes until the chicken has cooked through.