Cooking Level: ★★★☆☆
1 cup coarse, dry bread crumbs or panko
4 skinless & boneless chicken Breast galves, pounded ¼-inch thin
8 thin slices leg ham
8 ounces cheddar cheese, grated
½ cup all-purpose flour
½ teaspoon salt and freshly ground black pepper
3 Eggs, beaten, you can add some cream or milk to the egg
Cut the chicken breast in half so you have 2 equal pieces. With a pounding hammer beat the chicken until thin enough. Season with salt and pepper.
Lay 1 or 2 slice(s) of leg ham and cheddar cheese on top of the chicken breast and put the other half on top and push on the edges to seal off.
SOUTH STREAM TIPS
This dish can be served with a fresh mixed salad on the side or a potato salad. Also, you can change the filling to prosciutto and mozzarella or with pesto and feta cheese.