Cut chicken breasts in half. Place each in a heavy-duty plastic bag and pound thin with a meat mallet.

Season the cut side (which will be the inside) with basil, salt and pepper. Top with grated Manchego and a slice of Serrano ham. Starting from narrowest end, roll up and secure with toothpicks. (Be sure to remove toothpicks when serving, or warn diners.)

Create dredging line. In first bowl, mix the flour and seasonings. In the second bowl, beat the eggs. In the third, mix the panko and grated cheese. Thoroughly dredge each chicken roll in the flour, then the egg, then the panko/cheese mix.

Preheat oven to 375°F. Heat the cooking oil in a large skillet over medium heat. Fry the chicken, 2 to 3 minutes per side, trying to brown all the breading. Move chicken to a baking dish.

Bake in preheated oven for 25 minutes. Allow to rest for 5 minutes. Remove toothpicks and serve.