Chicken Cordon Bleu - cooking recipe

Ingredients

8 medium Yukon gold potatoes, peeled
1/4 cup olive oil
4 None boneless skinless chicken breasts
4 None thin slices ham
4 None thin slices Swiss cheese
2 tbsp flour, seasoned
2 None eggs, lightly beaten
1 1/2 cups fresh breadcrumbs
2 tbsp butter
None None Lemon wedges, to serve

Preparation

Steam potatoes in a saucepan of simmering water 15-20 mins, until tender. Toss in 1 tbsp of the olive oil. Sprinkle with sea salt to taste. Set aside and keep warm.
Meanwhile, cut each chicken breast horizontally into 2 thin halves. Flatten each piece between 2 sheets of plastic wrap. Place a slice each of ham and cheese on bottom half of each breast and top with remaining half, pressing down firmly. Coat with seasoned flour, brushing off excess. Dip each stuffed breast in egg, and coat with breadcrumbs.
Heat remaining 3 tbsp oil and butter in a large skillet on medium-high heat. Cook chicken 3 mins each side, until cooked through and golden brown. Place on 4 heated plates. Drizzle with butter from pan, if desired. Serve with steamed potatoes and lemon wedges.