Preheat oven to 350°. Coat a 7 x 11 inch baking dish with nonstick cooking spray.

Lay chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound chicken breasts to¼ inch thickness, taking care not to pound too hard and tear meat

Place 2 slices cheese on each breast, followed by 2 slices ham, and 2 more of cheese, leaving a 1/2-inch margin on all sides to help seal the roll. Tuch in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. If needed, use toothpicks to secure.

Season flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper and oil. Beat together the eggs and water (mixture should be fluid). Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer roulades to a baking pan.

Bake for 20 -30 minutes, until chicken is browned and cooked through. Remove from oven, remove toothpicks, cut into pinwheels, and cover with sauce (like a sauce supreme). Serve immediately.