Breaded Chicken with Ham & Cheese
This Chicken Dish is great for all the family and especially loved by kids.
Double coating the chicken in breadcrumbs ensures the cheese doesn’t drip out when cooking.
Allergens : Contains Gluten & Lactose
Chicken Fillet - 1 per portion
Egg - 1 per breast
Milk - 100ml
Flour - 75g
Cheddar Cheese - Thumb sized piece per breast
Sliced Ham - 1 or 2 slices per breast
Using 3 bowls (1 needs to be a bit bigger) Place the flour in one and season with pepper and a pinch of salt, crack the egg & milk into another and beat it and finally put the breadcrumbs into the larger one.
Slice into the chicken breast at the side cutting right in till you almost reach the other side, but don't cut all the way through. Spread it out flat.
Place the ham on this then the cheese on top of that. Place a few basil and or spinach leaves on as well if you use them. You can also grate a little carrot in to sneak some veg into kids diets.
Roll it back so when it's just about rolled you can tuck it into itself. Take a little cheese out if need be. Do this with each one.
Wear gloves for this if you have some.
Roll each breast in the flour first, coating it really well then dip in the egg then into the breadcrumbs, then back into the egg before rolling in the breadcrumbs one last time. (FLOUR - EGG - BREADCRUMBS - EGG, BREADCRUMBS)
NB... don't use all the eggs and bread crumbs at once, I always keep some back to have nice fresh ones for each breast as I do it. Otherwise the last ones you coat will have clumps of crumbs.
Either deep fry this or pan fry it in hot oil until it is brown and crispy all over. Then bake in an oven 180°c for 25 or more minutes depending on the size of the breast, mine needed nearly 40 minutes as it was massive and took up half the plate as you can see in the picture.