1.Using a small, sharp knife, cut a slit in the side of each chicken fillet to form a pocket. Divide mozzarella and olives among pockets. Secure with toothpicks.
2.Place flour, egg and breadcrumbs in 3 separate shallow bowls. Dip chicken into flour to coat, then egg, then breadcrumbs. Place on a baking tray.
3.Heat oil in a non-stick frying pan over moderately high heat. Add chicken; cook for 5 minutes each side or until golden and cooked. Cut in half.
4.Place beans, tomato, cucumber and dressing in a bowl; toss to combine. Serve salad with chicken.
Try drained canned chickpeas instead of lima beans. Add chopped avocado to salad. Chill crumbed chicken for 30 minutes before cooking. Try sliced green stuffed olives instead of kalamatas.
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