Step 1

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Step 2

Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.

Step 3

Cut a pocket into each chicken breast, as per the photo below.

Step 4

Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

Step 5

Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).

Step 6

Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Step 7

Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

Step 8

Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

Step 9

Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.

Step 10

Add half the milk and whisk until the flour mixture is blended in.

Step 11

Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.

Step 12

Remove from heat,  add salt and pepper to taste. Serve with chicken.