Place chicken breasts on a cutting board. Slice each one horizontally to create a pocket. Do not cut all the way through. This space will hold filling.

Place one slice of ham and one slice of cheese inside each chicken pocket. Fold gently. Press edges lightly so the filling stays inside during cooking.

Sprinkle salt, black pepper and garlic powder on both sides. Make sure the seasoning is even. This step builds the base flavor of the dish.

Place flour in a shallow plate. Coat each chicken piece lightly. Shake off extra flour. This helps the egg stick better in the next step.

Beat eggs in a bowl. Dip each chicken piece into the egg mixture. Make sure it is fully coated. This helps breadcrumbs stick well.

Place breadcrumbs in another plate. Coat the chicken evenly. Press gently so crumbs stick well. This layer will become crispy after cooking.

Heat oil and butter in a pan over medium heat. Add chicken carefully. Cook for 4–5 minutes on each side until golden brown and crispy.

Transfer fried chicken to a baking tray. Bake at 180°C (350°F) for 15 minutes. This ensures the chicken cooks fully inside while staying juicy.