Stuffed chicken breasts

Ingredients

1kg of chicken breasts
50g Lite ham slices
4 slices Light Jarlsberg cheese
1 packet frozen spinach, thawed
4 eggs, beaten
Flour, for dipping
Packet of PANKO – Japanese breadcrumbs available from Asian grocery stores (this type absorbs less oil when frying)

Method

1. Trim all excess fat from children breasts and slice in half.
2. Add 1 slice cheese, 1 slice of ham and a chopped square of spinach.
3. Dip chicken fillets into flour then beaten egg, then PANKO and either lightly fry in olive oil or baked until cooked through.
4. Serve with steamed vegetables.