Method

• Flatten each chicken breast with a meat mallet.  
• Smear each chicken breast with Black Garlic Paste. Top each chicken breast with a slice of ham, sliced banana and sliced Black Garlic cloves.  
• Fold the sides of the flattened chicken in slightly then roll tightly into a cylinder shape. Season with Black Garlic Seasoning or salt and freshly ground black pepper.
• Beat the eggs with the milk. 
• Get 3 dinner plates. Put the flour on one plate, egg/milk mixture on the second and breadcrumbs on the third.
• Dip each chicken parcel in the flour and then into the egg mixture. Roll in the breadcrumbs. Refrigerate for 30 minutes. Remove the chicken parcels from the refrigerator and dip again into the egg milk mixture followed by the breadcrumbs. Return to the refrigerator for a further 30 minutes.
• Preheat the oven to 200C/180Cfan/Gas6.
• When ready to cook, heat the oil and butter together in a large frying pan.
• Gently fry the chicken breasts on all sides to seal the edges until golden brown
• Transfer to a baking sheet and cook in the oven for 15 minutes. Rest for 5 minutes before serving. 

To Serve: squeeze lemon juice on top.

Top Tip: double coating the rolled chicken with egg and breadcrumbs will help to seal the chicken parcel.