Preheat oven to 450 degrees. Line a large baking sheet with silicone baking mat, or spray with cooking spray.
Use mallet to beat chicken to about 1/3" thickness. If pieces are very wide, cut them in half so that the chicken strips are about 3" in width.
Heat large skillet over medium heat. Place bacon in skillet and cook for about 8 minutes (flipping halfway through), or until the strips begin to crisp. Remove from pan and set on paper towels to drain.
In a shallow bowl or baking dish, whisk together eggs and olive oil.
In a second shallow bowl or baking dish, stir together salt, pepper, breadcrumbs, parmesan cheese, parsley, thyme, paprika, oregano, and garlic powder.
Lay out pieces of chicken on cutting board or other working surface. On top of each piece of chicken, place half a piece of swiss cheese, half a piece of bacon, and a slice of ham.
Roll chicken, starting with the most narrow part. Then, dip all sides of the chicken roll in the egg wash, then dredge all sides through the panko mixture, and place roll seam side down on prepared baking sheet.
Spray tops of rolls lightly with cooking spray. Bake for 20-25 minutes, or until tops of rolls being to brown and chicken is cooked through. To check that the chicken is cooked through, you may cut into the thickest piece of chicken on the pan.