Begin by pounding the chicken breasts, so they are thin enough to stuff and roll. Place each piece of chicken breast between plastic wrap or in a large ziplock bag and pound it thin using a mallet or rolling pin.
Place 2 slices of the cheese and half of the ham on each chicken breast and roll chicken tightly over stuffing. Secure with toothpicks.
Roll stuffed chicken breasts in egg white (or brush egg white over each chicken breast with pastry brush). Roll each chicken breast in coating, dividing coating evenly over each chicken breast.
Crockpot Cooking: Pour chicken broth in the crockpot and place chicken breasts in (if not using toothpicks to secure, place seam side down). Cover and cook on low heat for 5-6 hours or on high heat for approximately 3-4 hours or until fully cooked, (or when chicken reaches an internal temperature of 165 degrees). Enjoy!
Oven Cooking: Preheat oven to 350 degrees. Put prepared chicken in a small baking pan sprayed with non-stick cooking spray. Bake for 45 -50 minutes or until chicken reaches internal temp of 165 degrees and breading is crispy.