Baked chicken cordon bleu

Preheat the oven to 220°C, gas mark 7. Put the breadcrumbs and a pinch of salt on a baking tray and put in the oven for around 2 minutes, until lightly golden. Remove from the oven and tip onto a plate. Increase the oven temperature to 230°C, gas mark 8.

Put one hand on top of a chicken breast, then use a sharp knife to carefully slice a long deep pocket into the meat. Open up the breast and lay it flat, then lay a piece of baking parchment on top and gently bash to flatten to an even thickness all over. Spread the mustard over the chicken, then season. Lay 2 slices of the speck on top, followed by 1 piece of gruyère. Fold the chicken over and tuck it into a neat shape, then use cocktail sticks to hold it in place. Repeat with the second breast.

Put the flour on a plate and the beaten egg in a shallow bowl. Dust one chicken breast in plain flour, then coat in beaten egg, and finally thoroughly coat in the seasoned breadcrumbs, pressing them on firmly and making sure the chicken is completely coated. Line a baking tray with baking parchment, then pour on the oil. Carefully roll each chicken breast around in the oil to coat. Cut the butter in half and put a piece on top of each breast. Bake for 10 minutes, then baste with any buttery juices on the tray, turn the chicken over and bake for a further 10 minutes, until golden, cooked through, no pink meat remains and the juices run clear. Take out of the oven, remove the cocktail sticks, and put 3 cornichons on a cocktail stick in each breast. Serve with lemon wedges for squeezing and a green salad, if liked.