Preheat oven to 425 degrees F (220 degrees C).
Cut Garlic (2 clove) into 1/4 inch slices; set aside. Cut the Escarole Lettuce (8) leaves into 2-inch pieces; set aside.
Crack the Egg (1) into a medium bowl and discard shells. With a fork, break the yolks and whisk until well combined; set aside.
Pat dry the Chicken Breast (2) with paper towels. Season both sides of the chicken breasts with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Lay the chicken breast flat and place Mozzarella Cheese (4 ounce), 1 piece of the Smoked Deli Ham (2 slice) and 2 pieces of the Prosciutto (3 ounce) on top.
Roll each chicken breast up and keep together; set aside.
Pour the Panko Breadcrumbs (1/4 cup). Add the Dried Basil (1 tablespoon) and mix until well combined.
Coat the chicken in the egg wash, then dredge into the panko mixture. Press the bread crumbs onto the chicken to ensure even coverage.
Place the chicken on a sheet pan lined with parchment paper and bake for 22 to 24 minutes. Remove from oven and keep warm for plating.
Meanwhile, in a medium sauté pan, heat Olive Oil (1 tablespoon) over medium heat. Add garlic, and cook until fragrant and lightly golden, about 1 minute.
Stir in escarole; season with Crushed Red Pepper Flakes (1/4 teaspoon) and Salt (1/4 teaspoon). Cook, stirring frequently until tender, about 5 minutes.
In the center of two plates, place the escarole. Top with Chicken Cordon Bleu. Serve and enjoy!