Serves 4
You’ll need: 4 skinless chicken breasts; smoked ham, 4 slices; 125g Lancewood Cheddar, 8 slices; 125 ml cake flour seasoned with salt and freshly ground black pepper to taste; 1 extra-large egg, beaten; 625ml breadcrumbs; 15ml canola oil.
How to:
Preheat the oven to 180°C.
Place the chicken breasts between 2 sheets of cling wrap. Use a rolling pin or food hammer and bash to flatten to about 1cm thick.
Place two slices of cheese and a slice of ham on each. Roll up tightly and secure with toothpicks. Wrap each one individually and tightly in cling film and refrigerate for 30 minutes.
Dip in seasoned flour, then egg and then in the breadcrumbs. Place on a baking sheet lined with baking paper. Use a brush and lightly dab with oil.
Bake for 30 minutes or until golden and cooked.
Serve on a bed of steamed veggies, with mashed potatoes and Lancewood Sauce Delight of your choice.
* Recipe & image by Lancewood.
