Chicken breast. Probably the most commonly bought item in the Swedish meat counters. And no wonder, the meat is lean, contains no bone and can be seasoned with almost anything.

The only problem I have with chicken breasts is that a lot of people don’t know how to cook it, so they end up dry.

My besy tip to avoid the dryness is to brown it in a skillet and then fry it until just done in the oven. Having the heat from all around the meat than just below is a more tender cooking process, which gives you juicy meat. Providing you don’t over cook it.

This recipe is very simple, and basically just thrown together, but still nice enough to cook for friends. I served the chicken breasts with potato wedges, fried courgettes, carrots and leek and a simple creamy sauce.

Chicken breasts with smoked ham and mozzarella, serves 4

4 chicken fillets

2-4 slices of nice smoked ham (depending on size)

2 tsp dijon mustard

4 basil leaves

1 buffalo mozzarella, sliced

salt, black pepper

butter for frying

Start by flattening the chicken breasts. I do this by placing them one at the time on a (plastic) chopping board, cover it with clingfilm and bash at it with a wooden rolling pin. A great way to take out your anger btw. Then make a little incision to create a pocket where you can put the ham. Place 1/2 to a whole slice of ham, rolled up or folded, in each pocket. Fry the fillets in butter until golden brown. Season.  Place ‘ham side’ up in a greased ovenproof dish. Spread dijon on top and place a basil leaf on top. Cover with mozzarella and sprinkle with black pepper. Bake in the oven for 10-15 minutes on 200C until clear juices.