Set the oven at 350 dregrees

Cut as large a pocket as possible without cutting through the chicken breasts.

Spread dijon mustard throughout the pocket.

Layer in the gruyere cheese and ham.(or the alternative filling below)

Alternatively:

Combine sun dried tomatoes, basil, olives and grated cheese

Fry pancetta, when almost crisp, add the garlic, and when just translucent remove and add to the mixture of other ingredients

Combine parmigiano, breadcrumbs, salt and pepper.

Whisk the 2 eggs until frothy.

Dip the entire breast in the egg and then in the crumb mixture.

Heat skillet until medium hot, add butter oil mixture for frying and then the breasts.

Pan fry until you get a nice golden crust

Transfer to a baking sheet and cook for approximately 8-10 minutes until center attains 165 degrees

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