Pan Fried Chicken

Ingredients     1 boneless chicken breast     Salt and pepper, to taste     1 tsp each, Dijon mustard and pesto     100 gms plain flour     1 egg, whisked     100 gms breadcrumbs     Mashed potato and cream sauce, for serving     For the stuffing : /strong>     1 tbsp olive oil     50 gms finely chopped mushrooms     50 gms cooked baby spinach Preparation     Flatten the chicken breast with a mallet and season with salt and pepper. Brush one side of it with mustard and pesto.     For the stuffing: Heat olive oil in a frying pan and saute mushroom and spinach together till done. Spoon it on the mustard-and-pestocoated side of the chicken.     Roll it tightly, dust it with flour, dip it in egg and then coat it with breadcrumbs, ensuring the roll does not open up. Wrap it tightly in clingfilm and refrigerate for 30 minutes.     Sear the chicken rolls on a hot, greased frying pan for 3-4 minutes and finish in the oven for 10 minutes at 180°C.     Serve with creamy mash potato and cream sauce.