Cheese-Stuffed Chicken with White Sauce

Start by placing the whole chicken breast into the egg yolks and coat it well.

Then cut the chicken in half, take one half and butterfly it open. 

Next, cover it with plastic wrap and using a meat mallet pound the chicken thoroughly.

Add 2 slices of cheddar cheese and 2 slices of mozzarella cheese on the chicken and fold it over to close it. 

Then, on the outside of the chicken, add a slice of cheddar cheese and a slice of mozzarella on both sides.

Next, bread it first by coating it in wheat flour, dip it in beaten eggs and coat it in panko breadcrumbs.

In a large skillet over medium to low heat with hot vegetable oil, place the chicken and fry it until golden brown. 

Remove it from the skillet and place it on a plate lined with paper towels to drain the excess oil.

In a large skillet over medium to low heat, add the unsalted butter and stir until melted.

Add the wheat flour and stir until it forms a mixture.

Then add the milk and continue stirring until it becomes a smooth and creamy mixture.

Season with the salt, the black pepper, the nutmeg and stir to incorporate. 

Add the grated Parmesan cheese and stir once more. 

To finish, pour the white sauce we prepared over the fried chicken.

Serve.