Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper.
Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. In a shallow bowl, mix the cornflakes with the Cajun ...
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