Serves 2

2 chicken breasts
2 thick cut slices of lean ham
2 slices of reduced fat cheese of your choice.
Handful of Panko bread crumbs
1 egg
3 tbsp plain flour
Romaine lettuce
1 thick slice of bread
1 tbsp of shaved Parmesan

Slice your chicken breast down the middle, open up like a book. Place between 2 pieces of cling film and bash with a rolling pin until roughly 3mm thick.
Lie a piece of ham across the chicken, top with cheese and fold over into a parcel.
Repeat with the second breast.
Pop flour on one plate and season well, crack and whisk the egg on another plate and pop breadcrumbs on a third plate.
Dredge the breasts into the flour, then egg and finally coat in breadcrumbs.
Heat a frying pan on medium heat with a generous glug of olive oil and a knob of butter.
Gently cook your chicken for 5-6 minutes on each side.
Dice your bread and pop on an oven tray, drizzle with a little olive oil, season and pop in the oven on 180 degrees until crispy. 10 minutes or so.
Slice or chop your lettuce, portion on to 2 plates, sprinkle on your cooked croutons and a little Parmesan.
Remove your chicken from the pan and pop alongside your salad.


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