chicken cordon bleu

 for 2

• 2 skinless, boneless chicken breasts (or supremes)
  
• 30g gruyere cheese (2 half matchbox sized chunks)
  
• 2 slices smoked ham or 6 thin slices salami (roughly 65g)
  
• 2 tsp tomato chutney orcranberry sauce
  
• plain flour
• 1 medium free-range egg
• 100g breadcrumbs
• sunflower oil
• salt and pepper

1. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet (the small flap to one side - if not present, cut a small sliver from one edge about 1.5cm side) and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book.

2. Place each breast and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened breast with ham/salami. Place a teaspoon of the chutney/sauce in the middle, then the cheese chunk and top with the mini fillet.

3. Carefully wrap the chicken breast up to cover the filling and fillet, using the bottom layer of cling film.  Roll the breast up tightly with the cling film to create a parcel. CHill in the fridge for at least an hour.
   

4. Prepare three plates: 

   Sprinkle the flour onto the first and season with salt and lots of freshly ground black pepper. 

   Whisk the egg and pour onto the second plate. 

   Scatter the breadcrumbs onto the third.

5. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan and start to coat the fillets:

   Dust thoroughly in the seasoned flour and pat lightly to remove any excess. 

   Roll the floured chicken in the egg and give it a light shake. 

   Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated.

6. After coating plunge the chicken breasts into the hot oil for about 3minutes on each side, or until golden-brown.

7. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.