Well, the obvious answer would be to fry up a bunch of bacon and use it in the filling, and also to fry the whole thing in the rendered bacon grease.
My first idea would be to take a broom and encourage I.T. Guy to stay out of the kitchen while I’m creating masterpieces.
My family has made it without the crust for many years.
Grill chicken breast. Heat ham in skillet just before serving.
Ham goes on the plate first. Slice of favorite cheese, then the chicken breast, top with another slice of cheese. I like to mix my cheeses. Swiss & Monterey Jack works well.
Set plate in warm oven (150 d) for a min
It’s very good.
You can get fancy and make a cheese sauce to pour over the chicken.
This thread has gotten me to thinking about toasting some bread crumbs to sprinkle over the plate after assembly.
As if this dish isn’t fattening enough already. 
I know what we do isn’t authentic. But, it does taste very much like the real thing. Carefully slice and get a forkfull of the chicken and ham. It’s delicious.
I’m going to cook it tonight. I have some Tyson boneless chicken breasts in the freezer ready to season and grill in the oven.
Just took three out to thaw.
Holy guacamole, using Saran Wrap to tightly roll the whole thing** worked a treat. No cheese ran out at all AND I didn’t need a single toothpick.
I kinda missed having at least a little greasy, cheesy juice in the pan, to be honest. Also I jumped the gun on adding cheese on top and didn’t let the crumbs brown enough - or at all, really - first so when I pulled from the oven the cheese was nearly burnt while the coating was still anemic and untoasted.
Beautiful pinwheel center, though. Next time, I gotta get the best of both attempts!
** in no way resembling the process for a smokeable plant that’s not legal here anyway
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