(Serves 4)

Ingredients:

• 4 chicken breasts, deboned with skin removed
• 1 avocado, skin removed, destoned and quartered
• 100g cream cheese
• 150g flour, extra for dusting
• 150g panko breadcrumbs
• 3 eggs, beaten
• 100ml milk
• Salt, pepper and oil

Method:

Begin by taking each chicken breast and place on to a chopping board. Using a sharp knife, make an incision into the thicker side to make a pocket. Take care not to cut all the way through.

Stuff the pocket you have made with the cream cheese and then avocado. Wrap the chicken in cling film and pop into the fridge for 30 minutes.

Preheat the fan oven to 180C.

To make the crumb, place the flour, eggs and breadcrumbs individually into three separate bowls. Removing the chicken from the fridge, carefully coat the chicken breasts in the flour (shaking off the excess), then into the beaten egg and finally coat in the breadcrumbs.

To cook, place onto a roasting tray and scatter a few more of the breadcrumbs over the chicken, placing into the oven for 25 minutes until golden and crisp all over.

After 25 minutes, remove from the oven and serve.