Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 to 1/2 inch thick.
Heat oven to 375ºF.
Grease 13x9-inch (3-quart) glass baking dish with butter.
In food processor, place cereal, garlic salt and basil.
Cover; process until finely ground like flour.
Set aside. In small bowl, beat egg and milk; set aside.
Layer 1 piece of ham and 1 piece of cheese on each chicken breast.
Roll up and secure each with a toothpick so that cheese and ham is enclosed within chicken.
Coat each rolled chicken breast with gluten-free flour blend, then egg mixture, and then cereal mixture.
Place in baking dish.
Bake 35 to 40 minutes.
Serve with cheesy mashed potatoes and your favourite vegetable or salad.