2 slices gruyere cheese (use tasty as an alternative)
¼ cup of flour for dusting
freshly ground black pepper
dried breadcrumbs for coating
Lay chicken fillets between sheets of cling wrap and beat with a wooden rolling pin gently til flat. Remove plastic wrap
Fold 1 slice of ham and half a slice of cheese, and place this on each chicken breast. Fold chicken in half to enclose the filling.
Secure with toothpicks and dust with flour. Refrigerate for 1 hour.
Beat eggs, salt and pepper together and dip chicken firstly into the egg, then into the bread crumbs. Repeat this process to ensure each chicken portion has a good coating of crumbs. Refrigerate to set the coating.
Deep fry at 190ºC for approximately 6 minutes, or bake at 180ºC for 30-40 minutes, or until tender and juices in the chicken run clear.
Serve with sauteed potatoes and freshly seasonal vegetables.