October 22, 2018
Dinner, Lunch, Main Dish,
Beans, Poultry, Chicken, Eggs, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Green Beans, Boneless Pieces more
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"From our weekday newspaper The West Australian. Times are estimated. I make something similar to this but do not use parmesan cheese in my version though I would like to but the DH cannot stand it and refers to as spew or stinky cheese."
Cut a deep, long pocket through the side of each fillet and place two slices of ham and one tablespoon cheddar/pizza cheese in each one.
Combine butter, garlic and rind in a bowl and mix well to combine and then divide among the 4 pockets.
Place eggs in a medium bowl and lightly beat with a fork; combine breadcrumbs and parmesan in a shallow dish and then dip chicken in eggs and then coat in crumb mixture, pressing crumbs on firmly.
Heat oil in a large frying pan over medium heat and add chicken and cook for about 2 minutes on each side and then remove and transfer to a roasting pan.
Cook in a moderate oven (180C) for 18 to 20 minutes or until cooked through.
Serve with steamed beans.
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