With a sharp knife, slice each chicken breast lengthwise, but don't cut all the way through—leave one side attached.
Season the chicken with salt and pepper, then refrigerate for 3 hours.
Place the chicken breasts between sheets of plastic wrap and pound them with a meat mallet on both sides until evenly flattened.
On one side of each chicken breast, layer 1 slice of ham, 2 slices of cheese, and another slice of ham.
Fold the ends in and roll up the chicken tightly.

Coat the chicken in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Preheat the oven to 350°F (176°C).
Heat oil in a skillet and brown the chicken breasts on all sides.
Place the chicken breasts on a baking sheet and bake for about 20 minutes. The internal temperature should reach at least 165°F (74°C).
Serve whole, cut in half, or sliced.
If you want a sauce, you can make a béchamel or mushroom béchamel sauce.

Peas and Potatoes: Method
In a skillet, heat the oil and brown the potatoes over medium heat with the lid on.
Add the garlic and onion, and cook with the potatoes until golden.
Add the peas and cook until the potatoes are tender.