1/2cupgrated cheeseI used mozzarella and mature cheddar
1/2cupbreadcrumbsI used Japanese Panko
salt and pepper
To serve (suggestion)
simple green salad leaves with a light dressing
nice fresh bread
Prevent your screen from going dark
Use a sharp knife to cut a ‘pocket’ into the side of the chicken.*
Lay a slice of ham out (with the short side towards you), then spread with a teaspoon of mustard and a teaspoon of honey. Pile half of the cheese in the middle (towards the end closest to you) and then roll up like a tortilla, tucking the sides in as you go.
Repeat with the second piece of ham, then tuck one of the ham and cheese rolls into each chicken pocket. Press the chicken back down over the stuffing, then refrigerate for a while (at least half an hour).
Meanwhile, pre-heat the oven to 190C / 375F. Set out a plate with the flour on, a bowl with the egg in, and another plate with the breadcrumbs on. First grind plenty of salt and pepper over the chicken, then roll it in the flour, the egg, and the breadcrumbs in turn.
Place the chicken on a wire rack over a baking tray, and bake for 25 to 30 minutes until the chicken is completely cooked through. Serve immediately.
*Cut as deep a pocket as you can into the chicken without cutting it all the way through. Start by slicing a small pocket, then gently widen / deepen it.See the video in the post above to see how the chicken is assembled!