Pound chicken breasts with flat side of meat mallet, until thin and even in thickness.
Layer ham and cheese on chicken breasts, cutting to fit.
Roll pieces of chicken and secure with toothpicks.
Mix flour and almonds. Place in shallow pan. In second shallow pan, whisk eggs until well blended. In third shallow pan, place bread crumbs.
Dredge chicken rolls through flour. Dip in eggs. Coat with bread crumbs. Coat rolls generously with cooking spray. Heat skillet over medium. Add chicken, cooking until browned on all sides, 2 minutes per side.
Remove chicken from skillet to warmed baking pan.
Bake uncovered for 30 minutes, until internal temperature reaches 165F