New European Food: Curtis's Crumbed Chicken Breasts

I made this dish for my review of Relaxed Cooking with Curtis Stone. As I said in the review, this was a simple and tasty way to prepare chicken, but as I was eating it, I suddenly realized that I could have added some ham to this and had a pretty great Chicken Cordon Bleu. As it was, I was pretty much having a Chicken Cordon Bleu with only half of the cordon bleu part. Hm. Curtis says in the write-up for this recipe, that when he worked in a Michelin-starred restaurant, he'd make this but would add prosciutto and shaved truffle to the filling - a very fancy version of Chicken Cordon Bleu, IMO.

Crumbed Chicken Breasts Filled with Swiss Cheese, p. 156 of Relaxed Cooking with Curtis Stone, adapted by me

2 boneless, skinless chicken breasts
two 3" sticks of Swiss cheese
salt & pepper to taste
1/4 cup all purpose flour
1 egg
1/2 cup dry bread crumbs

1. Slice a pocket into the chicken breasts and stuff in the cheese. In my case, I got carried away and pretty much sliced my breasts in half because I wasn't paying proper attention, so I had to truss my breasts. This was OK because I got these fancy silicone trussing thingies to try out for free from the Cooking Club of America a couple of years ago before I let my membership last, and I'd never used them before now. Turns out they work great!

2. Season the breast with salt & pepper.

3. Put the flour in one shallow bowl. Beat the egg in a second shallow bowl. Put the bread crumbs into a third shallow bowl. Dredge the chicken first in the flour, then cover with egg, then cover in bread crumbs. Repeat with other breast.

4. Bake in a preheated 350F oven until done. (The original recipe has the reader pan-frying the breasts first and then finishing them in the oven, but I skipped that as I thought just baking them would be easier and lower in fat.)