1-Preheat oven to 180C/350F. Spread Panko breadcrumbs evenly on a baking tray, spray with oil, and toast for about 5 minutes until light golden, then transfer to a bowl and increase oven temperature to 200C/400F.

2-Slice a pocket into the side of each chicken breast, making it as wide and deep as possible without cutting through. Layer two slices of cheese on top of two slices of ham, roll tightly, and stuff into the pocket. Close the pocket and seal with toothpicks.

3-Mix 1 tsp paprika, 1 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using) in a small bowl for seasoning.

4-Prepare three shallow dishes: one with 50g / 1/3 cup flour mixed with half the seasoning, one with 2 beaten eggs, and one with toasted breadcrumbs mixed with the remaining seasoning. Dredge each stuffed chicken breast in flour, then egg, then breadcrumbs, coating thoroughly at each step.

5-Line a baking tray with foil and place a wire rack on top. Spray the rack with oil to prevent sticking. Arrange the coated chicken on the rack, spray the chicken with oil, and bake for 25-30 minutes until deep golden, crispy, and the cheese starts to leak out, ensuring the chicken is fully cooked.

6-While the chicken bakes, melt 2 tbsp butter in a medium pot over medium heat. Add 120ml / 1/2 cup chicken stock, 180ml / 3/4 cup cream, 30g / 1/3 cup parmesan, 1 heaped tbsp Dijon mustard, and 2 pinches white pepper. Stir and bring to a gentle simmer, cooking for 5-6 minutes until the sauce thickens. Season with salt to taste and remove from heat.

7-Remove toothpicks from the chicken before serving. Serve the chicken with the mustard cream sauce.