Set up your grill for indirect cooking/smoking.

Butterfly chicken or make a pouch by inserting a pairing knife about 1/2 inch from one end of the breast and cut lengthwise through the center of the breast stopping 1/2 inch from the other end, making a 1/2-inch deep slit. Insert the tip of the knife and make horizontal cuts on both sides to widen the slit and make a pocket inside the breast.

Fold sliced Swiss cheese in half and wrap with ham. Place ham and cheese wrap in side chicken breast.

To ensure the breast stays close, use toothpicks to seal the chicken breast sides together.

In a bowl, combine flour, salt & pepper - set aside. In a separate small bowl combine egg and water, set aside.

In a medium bowl, combine panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder.

Dredge the stuffed chicken breast in the flour mixture, brush with egg wash and then coat with panko/cheese mixture.

Coat the top of each breast with butter-flavored cooking spray or spray butter.

Smoke at 250-275 with fruit wood for about 45 minutes or until the internal temperature reaches 160 degrees.