Use a sharp knife to make diagonal cuts in skinless boneless chicken breasts, taking care not to slice right through the chicken. Open the breasts out on wax paper, cover with a second sheet of wax paper and beat with a mallet to flatten. Julienne a few vegetables, such as carrots, baby marrows and red peppers. Season the flattened chicken breasts and sprinkle with freshly chopped thyme and garlic. Place a bundle of vegetables on each breast, roll to form a sausage and secure with cocktail sticks.
Lightly beat 2 large eggs in a bowl and season to taste. In a separate bowl, combine fresh breadcrumbs, freshly grated Parmesan, freshly chopped flat-leaf parsley and sesame seeds. Dip the chicken into the egg mixture, then roll in the breadcrumb mixture and refrigerate until ready to cook. Heat a little oil and butter in a pan and fry the chicken until done, about 10 minutes on each side. Serve with freshly squeezed lemon juice.