Havarti-Stuffed Chicken with Mustard Cream Sauce
INGREDIENTS
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Four 6-ounce chicken cutlets, about 3/4 inch thick
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4 thin slices of plain havarti cheese
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4 teaspoons fresh thyme, leaves stripped from stems
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1/2 cup chicken stock
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1/4 cup cream
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1 heaping tablespoon grainy Dijon mustard
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Salt and freshly ground pepper
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2 large eggs
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2 tablespoons freshly grated parmesan cheese
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Flour
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Extra-virgin olive oil, for frying
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