4 double chicken breasts (about 7-ounces each), skinless and boneless
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tie and truss with butcher's twine to seal.
Gently coat the tied and trussed breast with olive oil and salt and pepper. Carefully transfer the breast to an oil coated baking dish and bake for 20 minutes until browned and cooked through. Remove from oven and let set for five minutes, then remove the butcher's twine and serve.