Chicken "cordon bleu"

For 2: Take 2 thin slices of chicken (or a thicker breast opened up by cutting out a pocket): smother it with Dijon mustard, cover with prosciutto and slices of hard-rimmed cheese (emmenthal or gruyere of example), fold in two (or close the pocket if using a thicker breast). Dip in a slightly beaten egg, followed by flour, followed by breadcrumbs.  Brown in melted butter in a relatively hot pan, turning until the pieces are brown on both sides, then cook in the oven at 120 C / 250 until cooked through (~10-15 minutes).