Using a meat mallet or a rolling pin, flatten chicken breasts to 1/4 inch thick. Place 1 one ounce slice of ham on each chicken breast. Top each piece of ham with 1 oz grated cheese. Roll up and set aside, seam side down.
Mix eggs and water until well blended. Place in a shallow dish, and set aside.
Combine breadcrumbs, parmesan, salt, pepper, and garlic. Place in a shallow dish, and set aside.
Dip stuffed chicken breasts into egg wash, taking care to coat all sides, then dredge into breading. Place seam side down in a glass baking dish. Bake at 450 for 25-30 minutes or until chicken is cooked through and no longer pink in the center.
For gluten free, choose gluten free bread (about 2 slices), and pulse in a food processor until crumbly.