Crusted chicken breast with cheese and sun-dried tomato

Slice each chicken breast open lengthways. Cut cheese slices in half and lay 4 halves in each breast. Top with sun-dried tomatoes and sprinkle with salt and freshly ground black pepper to taste.
Press chicken breasts closed. Dust carefully with flour, then dip in the beaten egg. Mix breadcrumbs, Parmesan and parsley together and dip each breast in the mixture.
Refrigerate for 15 minutes, or until ready to cook. Place olive oil and butter in a roasting pan and heat on the stove until butter starts to foam. Put chicken breasts in the pan and spoon some of the butter mixture over each one. Bake in a preheated oven at 180 ºC for 20 minutes until crust is golden. Serve hot with stir-fried vegetables or a summer salad.
Serves 4.