4 slices miranda cheese, thin slices (similar to gruyere cheese)
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic, finely chopped
1/4 cup white wine
1 tablespoon dijon mustard
1 tablespoon grainy mustard
1/3 cup cream (35% or 15%)
salt and pepper, to taste
Directions:
1. Prheat oven to 350 degrees F. 2. Slit chicken breasts lengthways and open out. 3. Stuff with the two hams and cheese. 4. Close each breast and secure with toothpicks. 5. In a frying pan melt the butter with the oil. 6. Fry the stuffed breasts for 2 minutes on each side over a high heat. 7. Transfer to a baking tray lined with non-stick aluminium foil and cook in oven for 25 minutes. 8. Meanwhile in the same frying pan fry the garlic for 3 minutes. 9. Deglaze pan with white wine and whisk in the mustards. 10. Add cream and whisk for a little longer. 11. Reduce for 5 minutes over low heat. 12. Season with salt and pepper. 13. Remove breasts from the oven slice thinly and pour over the hot sauce.
