Ready in 30 minutes
Chicken Breast Fillet 2
Thinly Sliced Ham 50g
Gruyere or cheddar cheese 50g
Cake flour ½ cup
Salt ½ tsp
Ground White Pepper ½ tsp
Cold Water 1 tbsp.
Bread Crumbs ½ cup
Vegetable Oil ½ cup
Salt To taste
Freshly ground Black Pepper to taste
Cut a slit into each chicken breast to make a pocket.
Place one or two slices of ham in each breast in such a way that it maintains the pocket.
Fill the pocket with 25 g (about 1 tbsp.) of the cheese.
Close the cut with a toothpick
Wrap with plastic cling film and keep under refrigeration.
Season the cake flour with ½ tsp salt and ½ tsp ground white pepper and mix well.
Beat the egg with the cold water.
Coat each chicken breast into the seasoned cake flour, then, shake off the excess flour.
Dip each chicken breast into the egg and then straight into the bread crumbs.
Refrigerate for 15 minutes.
Heat the oil in a heavy bases frying pan over medium high heat.
Fry the Chicken for 6 to 8 minutes per side, until golden brown. Ensure that the chicken is well cooked.
Serve with a sauce of your choice, like mushroom sauce, Pepper sauce, cheese sauce, etc.
Image: Recipe Tin Eats