Chicken Cordon Bleu with Primula

Serves 4

Ingredients

Pre-heat oven to 190°C/375°F/Gas mark 5.
With a sharp knife butterfly all four breasts by firstly making a side incision all the way down the fattest edge of the breast. Slowly make the cut to almost the other side but do not cut the breast in two (when it is opened out it should resemble a butterfly/heart shape). (see diagram 1)
Lay out 25g of the sandwich ham overlapping each slice.
Into the centre of the ham squirt in about 25g of Primula cheese with ham, roll up to make a cigar shape & insert into the chicken, close over the top flap (see diagram 2).
Secure the chicken breast with a cocktail stick (see diagram 3).
On separate plates lay out the flour, then the beaten egg, then the breadcrumbs.
Coat a chicken breast in flour, then roll it top & bottom in the egg, when it is coated put it on to the breadcrumb plate and gently cover & pat it all over with breadcrumbs.
Lay coated chicken breast on a cooking tray, wash hands & repeat with the other chicken breasts.
Place chicken breasts in the oven & bake for 30-35 minutes ensuring the chicken is piping hot throughout & the juices run clear.
Remove the cocktail sticks by holding the hot chicken with a fork whilst pulling the cocktail stick out in the opposite direction to which they went in.

Serving suggestions: Why not have these with a green leaf salad, vine tomatoes & new potatoes cooked with fresh mint?