12 chicken tenders
1/4 pound deli-sliced Swiss cheese, cut into 1/4-inch strips
1/4 pound deli-sliced French-style ham, cut into 1/2-inch strips
Salt and pepper
1 1/2 cups flour
2 large eggs
2 cups breadcrumbs
1/4 cup flat leaf parsley (a handful), finely chopped
1 rounded tablespoon, poultry seasoning (a generous palmful)
Oil, for frying
Squirt-top bottle of Dijon mustard, Dijonaise or honey mustard
Using a small, sharp knife, cut each chicken tender lengthwise, but not all the way through. Working with four tenders at a time, cover with plastic wrap and gently pound out to 1/4-inch thick. Season with with salt and pepper and arrange the slices of ham and cheese on top or each. Fold in half to cover the ham and cheese and gently press the edges down. Season the outside of the stuffed tenders with salt and pepper. Set up three dishes: one with the flour, one with the eggs beaten with a little water and the last with the breadcrumbs, parsley and poultry seasoning. Coat the stuffed tenders in flour, then the egg and finally the breadcrumbs.
Heat a couple of inches of frying oil over medium heat. When the oil is hot enough, small bubbles will rapidly surround the handle of a wooden spoon when submerged. Fry the chicken tenders in batches for 7-8 minutes, until deeply golden and cooked through. Place the finished tenders on a cooling rack to keep the coating crisp while you finish cooking the rest.
Serve three tenders per person drizzled with Dijonor Dijonaise or honey mustard and a green salad dressed with vinaigrette alongside.