Take chicken breast and butterfly cut making into a 'heart shape'. Season the with some salt and black pepper.
Place 1 slice of cheese and 1 slice of ham and fold over. Secure tightly using toothpicks to make it stay folded. Set aside in the freezer for 10-15 min to firm up.
Get your crumb-coating mix ready; and dust the chicken minimally with flour, dip in egg, and onto breadcrumbs. You may repeat the egg and crumbs another time to give it two coats.
Heat oil on a shallow pan (wide enough to fit the filled chicken breast). Fry the surfaces on the coated chicken until it turns golden brown. Make sure to turn the chicken and avoid burning the crumb coat.
To cook further the “inside of the chicken”, place it on a baking tray and cover with aluminium foil to prevent it from drying. Bake in the oven at 180° C for about 15 more minutes or until cooked. Check the center of the chicken by cutting a small piece or at the middle.
Ratatouille:
Sweat the onions; then garlic with some oil.
Continue to saute the zucchini, eggplant and capsicums. Add basil..
Add tomato sauce and water if needed. Finish with salt and pepper.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
