Old-school Cheese and Ham Stuffed Chicken Breasts with Crispy Parmesan Crumbs

Carefully slice horizontally through the thickest part of the breast and open out like a book, taking care not to cut all the way through. Place between two pieces of plastic wrap and gently beat out to make an even thickness. Season with salt and pepper.

Lay the ham and cheese over one half of the breast, breaking them to fit, then fold the other side over and pinch to seal as much as possible.

Combine the breadcrumbs and cheese in a shallow dish. Put the flour in a 2nd dish then whisk the egg, mustard and garlic together in a 3rd dish. Season each with salt and pepper.

Dust the chicken first in the flour then dip in the beaten egg. Coat with the crumbs, pressing them on firmly. If time permits, cover and chill for a couple of hours to set the crumb coating or they can be done the day before.

Preheat the oven to 180 ̊C fan bake.

Heat a large ovenproof frying pan over a medium heat with a good glug of oil and a knob of butter. Add the chicken and cook for 2 minutes on each side until golden. Place the pan in the oven and cook for 15 minutes until golden and cooked through. Some cheese may leak out but that's normal. Drain on kitchen towels then transfer to serving plates.