1.Chicken Breast

2.Gruyère Cheese

3.Thin sliced ham

4.Breadcrumbs (I prefer Panko)

5.Olive oil spray

6.Flour

7.Egg

1.Flatten the breasts a little to make space for the filling. Season the breasts with salt and pepper.

2.Make a parcel with approx 1.5 cm thick slice of Gruyère and ham.

3.Carefully cut a pocket into each breast deep enough to contain the cheese and ham. Then carefully seal over by using your fingers by pressing down to seal.

4.Prepare 3 plates, one with plain flour, one with egg and the last with breadcrumbs. First coat the chicken with flour then coat with egg then finally with breadcrumbs. Leave the coated chicken in the fridge for at least 1 hour.

5.Spray each breast with olive oil and cook in Airfryer at 180c for 15 mins or till the internal temperature has reached 73 degrees Celsius.

6.Let rest for a few mins and serve

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