• Begin by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring they are evenly coated.

For Chicken Assembly:

• Place a chicken breast in between two sheets of plastic wrap and gently pound it down until it reaches approximately ½ inch thick using a meat mallet or heavy object.
• Remove the wrap, layer 2 slices of Swiss cheese followed by 2 slices of ham, repeat the cheese and ham layering, and then tightly roll the chicken. Use the plastic wrap to hold shape and secure the ends.
• Repeat the rolling process for the remaining chicken breasts and refrigerate them for 30 minutes to firm up the rolls.

For Frying:

• In a tall-sided pan, heat 2 inches of oil to a temperature of 325°F (170°C).
• Prepare two large dishes, one with flour and another with beaten eggs and panko crumbs. Coat each chicken roll in flour, dip in egg, and then cover with bread crumbs.
• Carefully place the breaded chicken in the hot oil and fry for approximately 5 minutes on each side, or until it's golden brown. If necessary, transfer to an oven set at 325°F to ensure thorough cooking.

For Dijon Sauce:

• In a saucepan, melt the butter over medium heat and sauté the minced garlic until softened. Add flour and whisk for 1 minute to form a roux.
• Pour in the milk, whisking continuously until there are no lumps and the mixture thickens. Bring it to a simmer.
• Stir in the Dijon mustard, Parmesan cheese, salt, and pepper, whisking until smooth and well combined. Remove from heat.
• Slice the cooked chicken and drizzle with the rich Dijon sauce before enjoying your meal.