Lay the chicken breast between 2 pieces of plastic wrap. Pound the chicken using flat mallet to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto over the top and sprinkle a quarter of the cheese over the prosciutto. Roll the chicken like a jellyrollup and wrap inside the plastic wrap. Squeeze the roll gently to seal and twist both ends of plastic wrap. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs,thyme, garlic and kosher salt, pepper, and melted butter. Beat together the eggs.
Remove the plastic wrap. Roll the chicken in the flour, dip in the egg mixture and then coat in the bread crumbs. Coat a baking pan with olive oil spray and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
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