Thyme and lemon chicken rolls with almond crumbs

Using meat mallet, gently pound fillets between sheets of plastic wrap until 3mm thick. Place a slice of pastrami over wider end of each fillet. Spread with combined cheese, thyme, lemon butter and parsley. Roll each fillet from wide end.

Toss each roll in flour, shake away excess flour. Dip into egg, then combined breadcrumbs and almonds to coat. Place on tray, cover, refrigerate 20 minutes.

Just before serving, deep-fry rolls in hot oil until lightly browned, drain on absorbent paper. Place rolls on oven tray, bake in moderate oven about 20 minutes or until cooked through. Stand rolls on absorbent paper 1 minute before cutting. Serve sliced rolls with lemon sauce.

Lemon sauce:

Combine ¾ cup of the water, stock cubes and lemon butter in small pan. Stir in blended cornflour and remaining water. Stir over heat until sauce boils and thickens slightly, simmer, uncovered, 1 minute.

Serves 4.