Chicken cordon bleu bake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Skin and debone the chicken thighs, then sandwich each between 2 sheets of compostable baking paper and use a rolling pin to flatten to 0.5cm thick. Top each thigh with a slice each of ham and emmental cheese, then roll up and put seam-side down in an ovenproof baking dish.
2. Whisk the butter, plain flour, milk and white wine in a pan over a low heat. Bring to the boil, then simmer for 3-4 minutes. Take off the heat, stir in the finely grated parmesan and season. Pour the sauce over the chicken, put in the oven and bake for 25 minutes.
3. Meanwhile, whizz the sourdough, olive oil and garlic clove to fine crumbs in a food processor. Scatter the crumbs over the chicken and bake for 10-15 minutes more or until golden. Serve scattered with chopped fresh parsley leaves, if you like.