Preheat your oven to 375°F (190°C).

Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to about 1/2 inch thickness for even cooking.

Lay two slices of turkey and one slice of Swiss cheese on each flattened chicken breast. Roll tightly from one end to the other and secure with toothpicks or kitchen twine.

Set up your breading station with three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs mixed with 1/2 cup milk in the second, and breadcrumbs combined with garlic powder in the third.

Coat each chicken roll first in seasoned flour, then egg mixture, and finally in the breadcrumbs, pressing gently to help them adhere.

Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and bubbling, add the chicken rolls and cook for 4 to 5 minutes on each side until golden brown and crispy.

Transfer the browned chicken rolls to a baking dish and bake for 20 to 25 minutes until the internal temperature reaches 165°F.

While the chicken bakes, prepare the Swiss cheese sauce. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly until it forms a light paste.

Gradually add 1 cup of milk to the flour mixture while whisking constantly to prevent lumps. Once the sauce thickens slightly and coats the back of a spoon, reduce heat to low and stir in 1 cup of shredded Swiss cheese until completely melted and smooth.

Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks. Serve with the warm Swiss cheese sauce drizzled generously over the top.