• Preheat the oven to 180C ( Conventional oven)
• Butterfly the chicken (Cut the breast lengthwise halfway)
• Place the chicken on top of a cling wrap and cover it and bash the chicken with a rolling pin or meat hammer. Make sure not to tear the chicken too much
• Season the chicken with salt and pepper on both sides delicately
• Add in cheese & ham into the middle of the chicken
• Fold the chicken and close it with toothpicks

How to crumb the chicken

• Have three trays filled with flour, beaten eggs and breadcrumbs separately
• Dip the chicken into the flour, then to the egg, then to the crumb, again to the egg mix and finally to the breadcrumb ( This is how you will get a crispy crumb, by double passing it)
• Heat a pan with oil on medium heat (Shallow frying)
• Once the oil is heated, fry the chicken on all sides until it has a golden brown colour
• Take it off the pan and place it on an oven tray
• Bake the cordon bleu for 30 minutes in the oven or until cooked through
• Remove toothpicks and serve it warm