Preheat oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease a baking dish.

Place chicken breasts between plastic wrap or parchment paper and pound to even thickness, about 1/2 inch thick.

Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and paprika.

Lay one slice of turkey and one slice of cheese onto each chicken breast.

Fold the chicken over or roll it tightly around the filling, securing with toothpicks if needed.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.

Coat each stuffed chicken breast in flour, dip into egg, then cover completely with breadcrumb mixture.

Arrange chicken on prepared tray and drizzle with olive oil or melted butter for extra crispiness.

Bake for 25–30 minutes, or until chicken is golden brown and reaches an internal temperature of 75°C (165°F).

Let rest for 5 minutes before removing toothpicks and serving.