Preheat the oven to 190C/gas 5.
Place a piece of cling film on a chopping board and place a chicken breast on top. Open up chicken breast and place another piece of clingfilm on top of the chicken. Tenderise by battening out with a rolling pin (or other suitable utensil i.e. wine bottle). Repeat for remaining 3 chicken breasts.
Spread the inside of the chicken with tomato relish and chopped coriander and fold over once.
Tip the flour into a bowl and season with salt and pepper.
Combine the mustard with the beaten egg in another bowl and set aside.
In a third bowl, combine the crushed cornflakes with the Cajun spice and mustard seeds.
Coat the chicken first in the flour, followed by the beaten egg, and roll finally in the cornflake and Cajun spice mixture.
Heat the olive oil in a frying pan and cook the chicken breasts for a minute on each side.
Transfer to the oven and bake a further 15 minutes until the chicken is tender when pierced with a knife.
Serve the chicken breasts with a spoonful of crème fraiche and watercress or other greens or vegetables of your choice.
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