Start by placing the boneless, skinless chicken breasts between two layers of plastic wrap. Using a meat mallet, pound them to a uniform thickness of about ½ inch, ensuring they are even. Sprinkle both sides with garlic powder, onion powder, salt, and black pepper.

On each flattened chicken breast, layer a slice of Swiss cheese followed by slices of ham. Carefully roll the chicken tightly, beginning from one end, to encase the filling securely. Wrap each chicken piece in plastic wrap and refrigerate for 30 minutes.

Prepare your breading station with three shallow bowls: one with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs. Remove the chicken rolls from the refrigerator, unwrap, and roll each in the flour until coated, then dip in the beaten eggs, and finally roll in the panko.

Heat peanut or vegetable oil in a skillet over medium heat, bringing it to about 170°C (340°F). Add the breaded chicken rolls into the hot oil, frying for approximately 5 minutes per side until golden brown.

While the chicken cooks, prepare the creamy Dijon sauce. In a saucepan, melt butter and sauté minced garlic until fragrant. Stir in flour to create a roux, then whisk in milk until thickened. Add Dijon mustard and Parmesan cheese, stirring until smooth.

Once the chicken is cooked, remove from heat and let rest briefly before slicing. Arrange on a plate and drizzle the creamy Dijon sauce over the top.