Instructions: Preheat the oven to 200C/400F/Gas mark 6. Slice a pocket in each chicken breast lengthways and parallel to the flat side of the breast.

Season inside and out with the salt and pepper then stuff some mozzarella into each cavity.

Put the beaten egg in a shallow dish and the breadcrumbs on a plate.

Dust each each with flour dip into the egg and then roll in the breadcrumbs.

Pat on extra crumbs if there are any bald patches.

Refrigerate for an hour if you have time (this firms up the breadcrumb coating).

Heat the olive oil in a roasting tin add the bread crumbed chicken and fry for about a minute.

Turn over carefully then place the tin in the oven for 15 minutes.

Turn and cook for a further 15 minutes.

Meanwhile make the dressing.

Put the egg in a liquidiser or processor with the garlic mustard and some seasoning and whizz together.

Slowly add the oil to create a thin dressing not a mayonnaise.

Arrange the lettuce leaves in four bowls and spoon over some caesar dressing.

Slice each cooked chicken breast into three triangles place on top of the lettuce and add a generous amount of grated parmesan.

To make breadcrumbs process a couple of thick slices of white bread and leave them in a warm place (or low oven) to dry then blend again until crumbed. Add some parmesan to the breadcrumb coating if you like.

Serves 4

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