Preheat oven to 350. Chicken breasts should be about 1/8" thick. If not place between sheets of wax paper and flatten with a mallet or rolling pin. Spread butter on top of each chicken breast. Sprinkle with thyme. Top each with a slice of ham and a slice of cheese. Roll breasts up tightly. Wrap with two slices of bacon each and secure with a toothpick. Set aside. Meanwhile, set up your dipping station. I use three shallow-square baking dishes. In one beat the egg and milk. In the second, combine flour and garlic powder. And the third add the breadcrumbs. Dip each chicken breast first into the egg mixture, then the flour, then the egg one more time and then finally the breadcrumbs. Place in a greased 9x13" pan. Bake chicken uncovered for 40-45 minutes or until chicken juices run clear. Remove from oven and serve immediately.