The filling preparations are the same for both. Combine the 3 ingredients with a fork, roll into a short, fat sausage, wrap in foil and freeze for at least 30 minutes to firm
Preheat the oven to gas 4 / 180C / 350°F
One at a time, place the chicken inbetween 2 pieces of clingfilm and bash / flatten with a rolling pin or meat tenderiser so they're a quarter inch thick
Take the filling out of the freezer and slice into 4 portions
Place 1 portion in the middle of each flattened chicken breast
Fold the short sides over the filling, then the long sides on top. Secure with 1 or 2 toothpicks to keep the filling from dropping out
Combine the oil and milk in a bowl and put the breadcrumbs in another.
You already have a bowl of flour ready. Roll each piece of chicken in the flour, then in the oil/milk mixture, then coat in the breadcrumbs. Make sure the bits that are folded in are covered and packed well with crumb as this keeps the filling from seeping out
Place each piece of chicken on a greased baking tray and cover with foil. Bake for 45 minutes, then another 15 minutes or so uncovered to give them a good colour
Serve with fries, boiled potatoes, baked beans, salad etc. I sometimes change the chives in the cheese filling for diced ham, yummy!