I have come across this recipe in many a cookbook, but have never tried making it, simply because we do not eat ham.
I am scared of ham, because I watched a episode of House and the lady got worms on the brain because the ham was not cooked properly. This episode plays over and over in my head every time I see ham or even hear the word ham.
I saw this recipe and I had to try it out because it was ham free, or so I thought.
When I read this recipe in Mary Berry’s cook book, I skipped over and ingredient. I think it was a mind over matter thing, but I skipped over it, without evening knowing it. I bought all the ingredients and while I was busy tenderising the chicken I reread over the recipe to see how to stuff the cheese into the chicken fillet when my eyes came across the missing ingredient HAM!!!!
I was going to stop and not make the recipe, but seeing as I had already butterflied the chicken breasts, cut the cheese, whisked the eggs and poured the bread crumbs onto a plate. There was just no turning back. I mean, to pack everything away, wash all those dishes for nothing… to much trouble I tell you.
Anyway I went with my version of the recipe, by omitting the ham and it came out really nice.
When my dad ate he complained the chicken was still raw in the middle, it was stringy when he cut into it, I also omitted to him that the chicken breast was stuffed with gruyere cheese.
Be warned though when frying the chicken and the cheese leaks out from some places, it stinks… like really really stinks. I am not used to eating fancy cheeses, I am more a gouda, cheddar kind of girl. Nevertheless the dish was served on a bed of garden leaves with scooped out avocado.
- 8 x chicken breasts.
- 8 x thin slices gruyere cheese.
- Salt and pepper to season.
- 2 x eggs, beaten.
- 1 ½ x cups bread crumbs.
- 2 x tbsp. butter
- 3 x tbsp. oil.
- With a sharp knife, butterfly each chicken breast.
- Using a mullet , tenderise each butterflied chicken breast.
- Place a slice of cheese on one half of the chicken.
- Season and fold the other half over, enclosing the cheese.
- Dip the chicken in the beaten egg, shake off any excess.
- Dip in the bread crumbs and place on a baking tray.
- Repeat till all the chicken has been done.
- Cling wrap and pop into the fridge to chill for an hour.
- Melt the butter and heat the oil in a pan.
- Fry both sides of the chicken till golden brown on each side.
- Serve with a simple salad.