• 4 chicken breast fillets, trimmed of excess fat
• 8 small pepperoni slices
• 4 thin mozzarella cheese slices
• Plain flour,
• 2 eggs, lightly beaten
• 1¼ cups panko breadcrumbs
• 2 tblsps vegetable oil
Preheat oven to 180°C (160°C fan forced). Line a baking tray. Cut a slit into the thickest part of each fillet to form a pocket.
Place 1 pepperoni slice into each pocket, top with slice of cheese and another pepperoni slice. Secure with toothpicks. Dust fillets with flour. Dip into beaten egg, then coat in panko crumbs. If making ahead, cover and chill until ready to use.
Heat oil in a non-stick frying pan over medium-high heat. Cook fillets for 2 minutes each side, or until golden. Transfer to the lined baking tray and bake for 12-15 minutes, or until cooked through. Serve with salad.