Chicken Breasts Stuffed with Ham, Spinach and Cheese

Total time: 40 minutes
     These are easy to make: slice a pocket, fill and tie.  They're baked with a drizzle of olive oil to make a crunchy crust.  I snipped the string in a few places to make it easier to remove but left it on when serving: they looked nicer! Get breasts that are on the large side.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1.5oz (45gr) Gruyère or other hard cheese, sliced
• 2 slices Prosciutto (about 2oz, 60gr)
• 6 - 8 small spinach leaves
• 1 egg
• 1/4 cup dried bread crumbs
• 2 tbs Parmesan, grated
• 1 tsp plus 1 tbs olive oil
• kitchen string

 Instructions:

• With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side.  Make the cut on the 'straight' edge of the breast.  You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. 
• Slice the Prosciutto and cheese to fit inside. 
• Arrange 2 or 3 layers of Prosciutto and 1 or 2 of cheese in the 'pocket'.
• Put the spinach on top of the cheese. 
• Wrap the entire breast with kitchen string to hold it together - and keep as much cheese inside as possible. 
• Lightly whisk egg and put into a shallow bowl or deep plate. 
• Mix bread crumbs and Parmesan and put on to another plate. 
• Lightly oil the center of a baking sheet, a large enough place for both breasts with an inch or 2 in between. 
• Dip the tied breasts into the egg, coating all sides, then into the crumbs, coating all sides (use your fingers). 
• Lay on the oiled sheet. 
• Drizzle the tops with the rest of the oil and bake, 400F (200C) for 30 minutes, until the crust is golden and the chicken done. 
• Remove, snip the string in a few places, and serve.