1. Preheat oven to 425 degrees.
2. Cut ham and cheese into 1/8-inch wide strips, then set aside.
3. Cut chicken breasts into 3/4-inch wide strips. Working from the side of each fillet, slice it halfway through to create a pocket for the ham and cheese.
4. Open up the chicken strips and pound each side lightly with a meat mallet to flatten them out.
5. Place a strip of ham and cheese in the center of each strip, then fold both sides of the chicken strip together to seal in the ham and cheese.
6. Place flour in large bowl.
7. In another bowl whisk together eggs, milk, and 1/2 teaspoon of salt.
8. In a third bowl, mix together corn flake crumbs, remaining salt, parsley, garlic powder, and oregano.
9. First dip chicken strips in the flour, then in the egg mixture, then in the corn flake crumbs.
10. Generously coat a roasting pan with the oil and place chicken strips on the pan.
11. Cook about 12 minutes, then turn the strips over and cook another 12 minutes more, until chicken is cooked through.
2. Cut ham and cheese into 1/8-inch wide strips, then set aside.
3. Cut chicken breasts into 3/4-inch wide strips. Working from the side of each fillet, slice it halfway through to create a pocket for the ham and cheese.
4. Open up the chicken strips and pound each side lightly with a meat mallet to flatten them out.
5. Place a strip of ham and cheese in the center of each strip, then fold both sides of the chicken strip together to seal in the ham and cheese.
6. Place flour in large bowl.
7. In another bowl whisk together eggs, milk, and 1/2 teaspoon of salt.
8. In a third bowl, mix together corn flake crumbs, remaining salt, parsley, garlic powder, and oregano.
9. First dip chicken strips in the flour, then in the egg mixture, then in the corn flake crumbs.
10. Generously coat a roasting pan with the oil and place chicken strips on the pan.
11. Cook about 12 minutes, then turn the strips over and cook another 12 minutes more, until chicken is cooked through.
