Stuffed chicken breast in panko crust with teriyaki honey onion sauce

Using a sharp knife, cut a pocket into each chicken breast fillet. Cut the cheese and ham slices in half. Stuff each chicken breast fillet with half a slice of cheese and half a slice of ham. Use wooden skewers to close the pockets in the chicken breast fillets, then brush the chicken with 4 tbsp. of Teriyaki BBQ-Sauce with Honey.

Whisk the eggs in a bowl. Place the flour and the panko breadcrumbs in separate bowls. Take the stuffed chicken breast fillets one by one and dip them in the bowls, coating them in flour first, then in egg and finally in the panko breadcrumbs.

In a large, deep frying pan, heat some oil to 170-180°C and deep fry the coated chicken breast fillets until they are crispy and golden brown. Place on kitchen paper to drain and keep warm.

Peel the onions, slice into fine rings and fry in 1-2 tbsp. of hot oil for approx. 10 minutes, until they are golden brown. Add the remaining Teriyaki BBQ-Sauce with Honey and 200 ml of water, bring to the boil and allow to reduce slightly. Mix the potato starch (or cornflour) with cold water to form a smooth paste, add to the sauce, bring to the boil again and season with mustard, chilli powder and pepper.

Remove the wooden skewers from the chicken. Arrange the chicken breast fillets on plates with the teriyaki, honey and onion sauce and serve. They taste great with a mixed salad.