Lay the chicken breasts between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the breasts until they are 1/4-inch thick.

Remove and discard the top sheet of the plastic wrap, but keep the bottom sheet in place.

Top each breast with 1 slice of prosciutto followed by an even sprinkling of the cheese.

Tuck in the sides of the breast, and roll it up in to a roulade. Use the plastic wrap to secure the roll, and twist both ends of the plastic to make the roll nice and tight. Refrigerate for 30 minutes. This will help seal the rolls. Tip: You can also use a few toothpicks to help secure the roulades.

Place the flour in a shallow dish. In another shallow dish mix together the breadcrumbs, thyme and butter. Place the eggs in a third shallow dish.

Preheat the oven to 375°, and line a sheet tray with parchment paper.

Remove the chicken from the plastic wrap, and season with salt and pepper to taste.

To dredge the chicken, lightly dust the roulades through the flour first. Next, dip into the eggs and finish with the breadcrumb mixture.

Set the chicken, seam side down, on the prepared sheet tray.

Bake for 20 to 25 minutes or until golden brown and cooked through. The internal temperature of the chicken should read 155° on a meat thermometer.

Transfer to a cutting board, and allow the chicken to rest for about 10 minutes. Cut into 1-inch slices and serve with Apple Cider Gastrique.