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

Chicken Cordon Bleu

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• 2 (170 g/6 oz each) chicken breasts, boneless and skinless
• 6 to 8 slices Swiss cheese
• 4 to 6 thin prosciutto slices
• 60 mL (¼ cup) chickpea flour
• 1 mL (¼ tsp) sea salt, divided
• 1 mL (¼ tsp) freshly ground black pepper, divided
• 125 mL (½ cup) almond flour
• 4 sprigs fresh thyme, leaves only
• 1 garlic clove, minced
• 2 eggs
• 15 mL (1 Tbsp) extravirgin olive oil

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Preheat oven to 205 C (400 F).

Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 0.64-cm (¼-inch) thickness; take care not to pound too hard because the meat may tear or create holes. Remove the top plastic, placing the clean side down on the 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 1.3-cm (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 jelly roll 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 0.5 mL (⅛ tsp) each of salt and pepper; spread in a flat dish. Mix the almond flour with thyme, garlic and 0.5 mL (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 the chickpea flour, then dip each in the egg mixture, then gently coat in the almond flour mixture. Lightly coat a baking pan or dish with the 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 74 C (165 F). Cut into pinwheels before serving. Makes 2 servings.