Chicken Cordon Bleu

Recipe and photo courtesy of Lacey Baier (asweetpeachef.com)

• 2 (6 oz each) chicken breasts, boneless and skinless
• 6 to 8 slices Swiss cheese
• 4 to 6 thin prosciutto slices
• ¼ cup chickpea flour
• ¼ tsp sea salt, divided
• ¼ tsp freshly ground black pepper, divided
• ½ cup almond flour
• 4 sprigs fresh thyme, leaves only
• 1 garlic clove, minced
• 2 eggs
• 1 Tbsp extra-virgin olive oil

Preheat oven to 400 F.

Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness; take care not to pound too hard because the meat may tear or create holes. Remove top plastic, placing clean side down on work surface. Move 1 breast to this plastic. Lay 2 slices of Swiss cheese on each breast, followed by 2 slices of prosciutto and then 2 additional slices of cheese; leave a ½-inch margin on all sides to help seal the roll. Tuck in the sides of the chicken, then roll it up tightly like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight. Repeat with the remaining chicken.

Season the chickpea flour with ⅛ tsp each of sea salt and pepper; spread in a flat dish. Mix the almond flour with thyme, garlic and ⅛ tsp each of sea salt and pepper in a separate flat dish. Beat eggs in a third dish.

Remove the chicken roulades from the plastic wrap. Lightly dust the chicken with chickpea flour, then dip each in the egg mixture, then gently coat in the almond meal mixture. Lightly coat a baking pan or dish with olive oil; carefully transfer the roulades into the pan. Bake until browned and cooked through, about 25 to 35 minutes (or when chicken reaches an internal temperature of 165 F). Cut into pinwheels before serving. Makes 2 servings.