In a mixing bowl add the butter, cheddar, 1/2 parmesan, garlic and 1 tsp paprika
½ cup cheddar, ½ cup parmesan, 2 tsp paprika, 4 cloves garlic
Place your chicken breasts on a chopping board and using a sharp knife slice a pocket into the thick side. This is where the cheese and ham will be placed. DO NOT cut all the way through as the cheese will melt out!
4 large chicken breasts
Divide the cheese into roughly 4 equal portions.
Cut 2 slices of ham that are the slightly longer than the opening in the chicken breast. Lay the cut ham flat and add one of the cheese portions to the centre of the ham. Carefully roll the ham around the cheese folding the ends over halfway through. You will now have a little parcel.
8 slices ham
Place the ham parcel inside the chicken breast pocket and pin it lose using toothpicks/cocktail sticks.
Repeat for the remaining chicken breasts and ham/cheese parcels.
Place 3 shallow dishes/bowl in a line. In the first one add the flour with a pinch of salt and pepper and stir to combine.
1 cup flour
In the second dish crack the eggs and whisk lightly.
3 large eggs
In the third dish add the breadcrumbs, ½ of the cheese, paprika and salt and pepper and stir to combine.
2 cups breadcrumbs, salt, pepper, 2 tsp paprika
Place a frying pan/skillet over a medium high heat and add a little oil to coat the bottom of the pan
vegetable oil
Taking one chicken breast at a time, dip it into the flour giving it a good coating, remove it and shake off any excess and dunk it into the egg making sure both sides are covered. Finally drop it into the breadcrumbs. Make sure the cheesy paprika breadcrumbs fully coat the chicken.
Repeat with the remaining chicken breasts and then fry the breasts until golden brown. It should take about 4 minutes each side.
When brown, transfer the pan/skillet to the preheated oven and cook for 20 or until the chicken is fully cooked.
Remove form the oven and leave to stand and rest for a few minutes with a loose-fitting foil cover.