Cheese, ham and mushroom stuffed chicken breasts

Cut each chicken breast open by slicing it in half and opening it up like a book. Gently flatten it with a meat tenderiser. You don’t want your chicken to be too thick as you want the heat from the hot oil to penetrate quickly and melt the cheese  in the centre.

Lay each breast flat  and top with a slice of ham, then a slice of cheese ,Use a slice of smoked provolone or emmental with a slice of mozarella.  the Mozarella goes all runny and gooey and oozes out when you cut them open after frying them. And finally a spoonful of the fried mushrooms in the middle.

Season with salt and pepper and fold in half. Close each piece of chicken up with three wooden tooth picks.

Now for the crumbing …..

Coat each piece of  chicken with flour Then pop into the beaten egg And lastly coat well  with bread crumbs.  Use the heel of you  hand and press the crumbs firmly onto each piece of chicken. Place on a plate or  in a plastic box and refrigerate for at least 20 minutes. By doing this you  ensure that your crumbs don’t fall of in the frying process.

Heat your oil in a  frying pan – when you put a piece of chicken into the oil, it must bubble.  If you oil is hot enough the crumbs don’t absorb oil.  When lightly golden remove carefully and drain on a piece of kitchen towel.

Serve with lemon wedges and your  choice of veggies.

Reprinted with permission of Janice Tripepi. To see more
recipes, click here.