Place chicken between two sheets of plastic wrap and pound flat until about 1/2 cm thick with a heavy meat mallet, rolling pin or heavy pan.
Rub chicken with salt, pepper and garlic.
Place a piece of ham and 2 slices of cheese then evenly roll chicken and place onto a new sheet of plastic wrap and secure by twisting excess plastic on the sides. Repeat with remaining chicken and ingredients. Chill chicken rolls in the refrigerator for about 30 minutes.
Unwrap chicken rolls and dredge in flour, dip in eggs and coat with breadcrumbs. Deep-fry in hot oil for about 5 minutes per side or until cooked through. Drain on paper towels. Serve hot and garnish with chopped parsley if desired.
Makes 4-5 servings.
In lieu of plastic wrap, chicken can be secured with toothpicks.
Serve with garlic-mayo dip, gravy or ketchup.
Can be done ahead and stored in the freezer. Fry as needed.