Preheat the oven to 375°F. Lightly grease a baking dish or line it with parchment paper.

In a shallow dish, combine breadcrumbs and grated parmesan.

In another small bowl, whisk together the melted butter and Dijon mustard. Set both aside.

Slice each chicken breast in half lengthwise to make thinner pieces.

Place one piece at a time in a large Ziploc bag and pound with a meat mallet (or rolling pin) until about 1/4 inch thick.

Lay a thin chicken breast flat. Top with one slice of ham and two slices of cheese. Roll tightly, like sushi, making sure the ham and cheese are fully enclosed. Use toothpicks to secure the roll if needed.

Dip each roll in the butter-Dijon mixture, coating all sides. Roll or press the coated chicken into the breadcrumb-parmesan mix, ensuring even coverage.

Arrange the rolls seam-side down in your prepared baking dish. Bake for 20 to 30 minutes, or until the internal temperature reaches 165°F and the coating is golden brown.

During the last 5 minutes of baking, turn on the broiler to get a crispier outside. Keep a close eye to avoid burning.

Let rest for a few minutes before removing toothpicks and slicing. Serve warm.