Trim fat off chicken. Slice down the side of the breast to butterfly the breast or make a small incision at the top corner of the breast to make a pocket for stuffing with your fingers.

Combine ham and half of the cheese in a mixing bowl. Stuff each breast.

Set up a standard 3 step breading station in three different mixing bowls. Flour- Egg Wash- Bread Crumbs....in that order!

Season the bread crumbs with the dry spices and remaining cheese. Add melted butter. Mix. Add more butter if necessary, or omit and blanch breaded chicken in oil for 20 seconds.

Carefully bread the breasts so you dont lose all the stuffing.

Cook at 350° for approximately 25-30 minutes or until thermometer reaches 165° and breading is golden and crispy.

Variations; Herbs de Province, rosemary, mustard, gruyere