2 chicken breasts, boneless, skinless, 300gr, 10.6oz
1 - 2 oz Gruyère or other hard cheese, sliced, 60gr, 2oz
2 slices Prosciutto,60gr, 2oz
6 - 8 small spinach leaves, 30gr, 1oz
1 egg, 65gr, 2.3oz
1/4 cup dried bread crumbs, 30gr, 1oz
2 tbs Parmesan, 10gr, .35oz
1 tsp plus 1 tbs olive oil, 18gr, .64oz
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. You will have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then 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.