Prep: 25 min Total: 50 min Serves: 8

8 thin ham slices
80 g Swiss or cheddar cheese, sliced into eight 2-in pieces
1/4 cup butter, cut into 8 pieces
8 skinless, boneless chicken breasts
2 tbsp Dijon mustard
1 cup all-purpose flour
3 eggs
11/2 cups plain bread crumbs

8 thin ham slices 80 g Swiss or cheddar cheese, sliced into eight 2-in pieces 1/4 cup butter, cut into 8 pieces 8 skinless, boneless chicken breasts 2 tbsp Dijon mustard 1 cup all-purpose flour 3 eggs 11/2 cup s plain bread crumbs

PREHEAT oven to 375F. Line a large baking sheet with parchment.

WRAP a slice of ham around each piece of cheese. Make a horizontal slit about 2 1/2 in long and 1 1/2 deep in thickest side of chicken breast to form a pocket. Rub a scant tsp of Dijon inside pocket. Tuck in ham-wrapped cheese and 1 piece of butter. Repeat with remaining chicken breasts.

PLACE flour on a large plate. Beat eggs in a pie plate. Pour bread crumbs into another plate.

COAT each chicken breast with flour, then eggs and bread crumbs. Arrange chicken 2 in apart on baking sheet. Spray with cooking spray.

BAKE in centre of oven until chicken is golden and cooked through, about 25 min.