Preheat oven to 400 F.

In a gallon zip lock bag add 1 chicken breast and pound it until it's about 3/4 of an inch thick or thinner.

Repeat until all chicken breasts and thin.

Add a slice of ham and Swiss cheese to the underneath side of the chicken breast center.

start at one end and roll the chicken, ham and Swiss up as best you can.

Add flour to one plate, eggs and milk to a bowl and whisk together, and bread crumbs to another one.

Dip chicken breast while holding together best you can, in the flour mixture, followed by the egg mixture and then finally in the bread crumb mixture.

Repeat with each chicken breast.

Bake on a greased cookie sheet for 40-45 minutes or until internal temperature is 165 F.

To make the gravy, Add butter, salt, chicken stock, cayenne pepper and thyme to a sauce pan and bring to a boil.

Combine the milk and cornstarch together and whisk into the mixture.

Boil until mixture thickens and then serve over the top of chicken.