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1
Trim your chicken breasts of any pesky clingy skin or gristle.
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2
Butterfly each breast.
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3
(Lay each breast flat on a cutting board.
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4
Using a good, sharp knife, slice into the curved outer edge of the breast towards the flat side.
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5
Do not slice all the way through.
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6
This will give you two equal-thickness wings (hence, butterfly).
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7
Check out the related blog post for pictures of this process.
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8
Lay each butterflied breast open.
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9
Smear the surface with one tablespoon of dijon mustard.
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10
On one half of the chicken, place a slice of cheese, then two slices of ham, then another slice of cheese.
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11
Carefully fold the other half of the chicken over the ham and cheese.
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12
Ta-da!
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13
Stuffed chicken breasts!
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14
Beat the egg in a shallow dish.
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15
Pour the panko bread crumbs into a shallow dish, as well.
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16
Add salt and pepper to both the egg and the panko, as much as you like.
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17
Carefully dredge each stuffed breast in the egg, and then in the panko.
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18
Be sure to coat thoroughly in each.
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19
In a skillet, heat a thin layer of oil over medium-high heat.
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20
Place each panko-crusted chicken breast in the heated oil to cook.
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21
Let it sit and do not touch until the chicken starts to turn white around the edges, and you can see the panko on the bottom has turned golden brown.
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22
Then flip!
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23
Keep cooking until the chicken is firm and bounces back to the touch, and the panko crust is a lovely golden brown.
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24
Cheese will melt out of the chicken a bit and sizzle in the pan, but dont worry thats tasty, too.
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25
Enjoy!
