5 spoonfuls olive oil
4 slices (150 grams) ham
2 boneless skinless chicken breasts
150 grams Noal Pategrás cheese
150 grams breadcrumbs
salt and pepper
Cut chicken breasts on one side so as to form a pocket.
Cut Noal Pategrás cheese into 6 cm long and 4 cm wide dices and put them in a bowl with olive oil and pepper. Set aside for 30 minutes.
Season the breasts with salt and pepper and stuff them with the cheese preparation and 2 slices of ham, trying to distribute the stuffing ingredients evenly. Secure the pocket with toothpicks.
Place the breadcrumbs onto a shallow dish. In a deeper bowl, whisk the egg and season it. Dip the chicken breasts into the whisked egg and coat them with breadcrumbs. Set aside.
Heat oil in a large skillet and seal the breasts on both sides until golden brown. Remove the breasts and drain them on paper towels. Once the excess oil has been absorbed, place the breasts onto a baking sheet and bake at 180° for 15 minutes to finish cooking.
Serve the stuffed breasts with mashed potatoes topped with Noal Sardo cheese au gratin