6 boneless skinless chicken breast halves (6 ounces each)
6 thin slices prosciutto or deli ham
6 slices part-skim mozzarella cheese
2 large eggs, lightly beaten
1/2 cup Italian-style panko bread crumbs
1/2 cup butter, cubed
1 shallot, finely chopped
2 garlic cloves, minced
3 cups Madeira wine
Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.
Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13×9-in. baking dish, cut side down. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.
Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.