Chicken

1. Pat 6 chicken breast fillets dry and trim away any excess fat. There’s no need to wash raw chicken, as cooking it thoroughly is what makes it safe to eat.
2. Butterfly each chicken breast by slicing horizontally through the thickest part, stopping before you cut all the way through. Open the chicken like a book.
3. Place each butterflied chicken breast between 2 sheets of cling wrap and gently pound it with a meat mallet or rolling pin until it’s an even thickness. Don’t go too thin or the filling can escape while cooking.
4. Season both sides of the 6 chicken breasts with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic and herb seasoning.
5. Place 1 slice smoked hickory ham and 2 slices Swiss cheese or Edam cheese over one half of each chicken breast. Gruyère works beautifully if you can find it, but Edam is a perfectly good substitute.
6. Fold the other half of the chicken over the filling and press the edges together. Secure each stuffed chicken breast with 4 toothpicks, making sure the toothpicks are easy to spot and remove later.
7. Place the stuffed chicken breasts on a tray and refrigerate for 30 minutes. This helps firm everything up so the filling stays tucked inside when you coat and fry the chicken.

Coat the Chicken

1. Set out 3 shallow bowls. Add 1 cup flour to the first bowl.
2. Whisk 2 large eggs with 2 tbsp milk in the second bowl.
3. Add 2 cups breadcrumbs to the third bowl.
4. Coat each chilled stuffed chicken breast in 1 cup flour, shaking off the excess. Dip it into the 2 whisked eggs and milk, making sure it’s covered, then press it into the 2 cups breadcrumbs until completely coated.
5. Make sure the edges are well covered with breadcrumbs too. That extra coating helps seal the chicken and gives you that lovely crisp crust.

Cook the Chicken

1. Pour enough sunflower or canola oil into a large heavy saucepan or deep skillet to generously coat the bottom. Heat the oil over medium heat.
2. Carefully add the breaded chicken breasts without overcrowding the pan. Depending on the size of your pan, you may need to cook them in batches.
3. Fry the chicken for about 5 to 6 minutes on the first side, then carefully turn and cook for another 5 to 6 minutes. The exact cooking time will depend on the thickness of your chicken, so don’t rely on the clock alone.
4. Check the thickest part of the chicken with a meat thermometer. It should reach 165⁰F (74⁰C). If the breadcrumbs are browning too quickly before the chicken is cooked through, lower the heat and continue cooking gently.
5. Transfer the cooked chicken to a wire rack set over paper towels to drain. Let it rest for a few minutes before removing all the toothpicks and serving.

Mushroom Savoury Rice

1. Cook 1 cup uncooked rice according to the package instructions. Once cooked, fluff it with a fork and set it aside.
2. Add 5 chopped bacon rashers and 1 tbsp olive oil to a large saucepan over medium heat. Cook until the bacon is crisp, then transfer it to a bowl and leave the bacon fat in the saucepan.
3. Add 1/2 chopped onion, 1 tsp minced garlic, 1/2 chopped green pepper, 1/2 chopped red pepper and 1/2 chopped yellow pepper. Cook for several minutes until the onion and peppers start to soften.
4. Add the chopped mushrooms and season with salt, black pepper, 1/2 tsp sweet basil, 1/2 tsp paprika and a sprinkle of garlic and herb seasoning. Cook until the mushrooms have softened and released their moisture.
5. Add 2 chopped, skinless tomatoes and continue cooking until most of the liquid has cooked away. You don’t want watery rice.
6. Return the crispy bacon to the saucepan and stir everything together.
7. Add the cooked rice and gently mix until the bacon, vegetables and mushrooms are evenly distributed throughout the rice.
8. Taste and adjust the salt, black pepper or garlic and herb seasoning if needed. Finish with chopped chives or parsley just before serving.
9. Serve the crispy stuffed chicken alongside the warm mushroom savoury rice, and remember to remove every toothpick before eating.