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Export 14 ingredients for grocery delivery
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.
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