This recipe is surprisingly simple yet rewardingly delicious. The hardest part is waiting for the chicken to bake!
The Fixin’s:
4 skinless chicken breast
salt and pepper to taste
4 slices of provolone or swiss cheese
4 thin slices of ham
1/4 c of Gluten Free Flour (I like Bob’s Red Mill’s)
1 egg
1 cup Gluten Free corn flakes
1/4 t of garlic powder
1 T of oregano
1 T of thyme
2 T of butter
1/2 c chicken broth
1 c whipping cream
What To Do:
Step 1: Prep your work station with your chicken, and separate bowls for the salt and pepper, a beaten egg, gluten free flour, and corn flakes with the garlic powder, thyme and oregano.
Step 2: Take the bowl of cork flakes and seasonings and crunch into bread crumb size pieces. I don’t have a mortar so I use the backside of an ice cream scooper.
Step 3: Preheat your oven to 350 degree.
Step 4: Pound your chicken into 1/4″ thickness.
Step 5: Sprinkle with salt and paper.
Step 6: Place one slice of ham and cheese on each breast. Roll and secure with toothpicks.
Step 7: Cover chicken in flour, shaking the excess off. Then cover it with egg and your corn flake bread crumb mixture.
Step 8: Place, seam down in a greased baking dish with 1/2 T of butter on top of each piece.
Step 9: Bake for 35 minutes until juices run clear.
Step 10: Combine chicken broth and whipping cream in a sauce pan and season with salt and pepper to taste. Simmer on low until thickened. Pour over chicken once it’s finished baking.
