Chicken Stuffed with Ham and Cheese

This one took a little more time but I was dancing and singing while cooking so the time was enjoyable. :)

Time to prep/cook: 20 min/25min
Servings 2
Ingredients:

• 2 chicken tenderloins 
• 2 slices of very thin ham (I used deli sandwich meat)
• Cheese (I used 1 prepackaged slice of pepperjack cheese)
• Flour for coating
• 2 eggs for coating
• 3/4 cup of breadcrumbs for coating
• 1 tsp thyme
• 2 tbsp of olive oil
• 1 tbsp of minced garlic in olive oil
• 1/8 cup of diced onions
• 1/3 zucchini (long dices)
• 1/3 yellow summer squash (long dices)
• 1/8 cup of mushrooms
• 1 tsp crushed almonds for garnish

1. Slit the tenderloins 3/4 of the way through and open them flat
2. Place a slice of ham across the open chicken, trimming it if necessary so that the ham does not hang over the edge
3. add thin strips of cheese over the meat (I used about 1/2 the prepackaged slice per chicken)
4. Refold the chickens and make sure the ham and cheese are neatly tucked away inside the chicken
5. Place the flour in a small bowl, the beaten eggs into a second bowl, and the breadcrumbs and thyme into a third bowl
6. Coat each stuffed breast in the flour, then in egg, and finally in breadcrumbs (Shake off excess or clumps)
7. Pour oil and garlic in a pan and heat on medium
8. Once hot, gently slide in the coated breasts 
9. Cook over medium heat for 5 minutes per side (turn carefully with a spatula)
10. Drain on kitchen paper while preparing side vegetables to soak up excess grease
11. Take the vegetables and throw them in the pan where you cooked the chicken this way they fry in the same oil and the remaining garlic flavor/crumbs help flavor your vegetables
12. Cook the vegetables for about 5-10 minutes until done
13. Serve warm and, as always, ENJOY!