Chicken Cordon Bleu

Lay each breast on a cutting board. Cut each breast almost in half horizontally (not all the way through) with a sharp knife, then open it like a book.

Cover with cling film and gently pound each to an even 1cm|1/2" thickness with a meat pounder or rolling pin. Remove the cling film.

Cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Sprinkle with diced tomato and chopped thyme.

Brush the edges of the chicken with some egg, then fold each breast in half to enclose the filling. Sprinkle with salt and pepper.

Heat the butter in a frying pan.

Brush more egg onto the seam of each breast, then dredge in flour, shaking off the excess.

Cook the chicken for 4-5 minutes on each side until golden and cooked through.