Stuffed Chicken with Cheese Sauce

Start by adding the smoked bacon slices to a butterflied chicken breast. 

Add 50g of unsalted butter at a softened consistency and spread it. 

Next, add 2 slices of mozzarella cheese, 2 slices of cheddar cheese in the center and close it. 

Then, on one side of the chicken, add 25 grams of unsalted butter and spread it. 

Add +1 slice of cheddar cheese and +1 slice of mozzarella. 

Flip the chicken and repeat this process on the other side.

Then bread the chicken by coating it in wheat flour, then dip it in beaten eggs and finally coat it in panko breadcrumbs.

In a large skillet over medium to low heat, add the vegetable oil and let it heat up. 

Add the chicken we prepared and fry it until golden brown. 

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

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

Add the wheat flour and stir until combined. 

Next, gradually add the milk and keep stirring until the mixture becomes smooth and creamy.

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

Add the grated Parmesan cheese, the cheddar cheese and stir again until the cheeses melt completely.

Serve.