Instructions: Cut each chicken breast in half lengthways but not quite all the way through. Open out and pound out each piece of chicken very thinly. Trim edges to form large oval shape.

Put a piece of ham, then a slice of cheese on each of the four chicken breasts on one side, making sure filling comes to within 1cm of edge of chicken. Fold chicken back in half to its original shape, pressing edges of chicken firmly together to completely seal filling.

Coat chicken lightly with flour seasoned with salt and pepper. Dip into combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly. Repeat egg-and-breadcrumb process. Chill for 20 minutes.

Heat butter and oil in large frying pan, add chicken and cook gently on both sides until golden brown. Allow approx 5 minutes on each side.

Serve with lemon wedges, buttered asparagus and yellow squash and baked potatoes.

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