Heat the oven to 350 degrees F and line a baking sheet foil.
Rinse and pat the chicken breasts dry with paper towels. Using a mallet or meat tenderizer, lightly pound out the chicken breasts until they are 1/4th inch thick.
Lay the chicken out flat on the cutting board with the smoothiest side down. Sprinkle each with 1 teaspoon each salt and pepper, then layer each evenly with the swiss cheese (one or two slices each), then a thin layer of the ham. Fold the cheese and ham if needed to keep it inside the boarders of the chicken breast.
Starting at whichever end is narrower, carefully roll the first chicken breast up tightly, keeping as much ham and swiss inside as possible. Secure the roll with a toothpick, and then repeat with the remaining pieces of chicken.
In a low bowl or plate, whisk together the remaining salt and pepper with the flour. Roll each of the secured bundles of chicken in the mixture so that they are lightly coated. Set aside.
Melt the butter in a large skillet over medium high heat. Sear the chicken on each side so that they are nicely browned, but not cooked through (about 1 minute per side). Transfer the chicken roll ups to the baking sheet and bake in the oven for 15-20 minutes, until cooked through. Some of the cheese might leak out, but that’s okay! Serve warm with a salad or side of vegetables.