SERVES 4
Ingredients
• 2 oz (approx. 57 g) Coconut Milk Cheddar Cheese, shredded
• 8 oz (approx. 227 g) ham
• 4 (8 oz / 227 g each) boneless, skinless chicken breasts, trimmed of all visible fat
• Coconut oil (for greasing)
• 0.5 cup tapioca or arrowroot flour
• 3 large eggs
• 2 tbsp Dijon Mustard
• 0.67 cup (or ⅔ cup) White Sandwich Breadcrumbs, toasted
• 0.5 cup almond flour
• 1 tbsp olive oil
• Sea salt and pepper to taste
Preparation
1. Make four “ham-and-Swiss” roll-ups by tightly rolling 2 tbsp shredded cheese inside two pieces of ham, folding in edges as needed. Cut a pocket through the side of the thickest part of each chicken breast, then stuff each with one roll-up. Transfer chicken to a plate, cover with plastic wrap, and refrigerate until firm, at least 20 minutes or up to 4 hours.
2. Adjust the oven rack to the middle position; preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil, top it with a wire rack, and grease the rack with coconut oil.
3. Set up three shallow dishes for dredging:
o Dish 1: Spread the tapioca or arrowroot flour.
o Dish 2: Whisk the eggs and Dijon Mustard together until foamy.
o Dish 3: Combine the toasted breadcrumbs, 0.5 cup almond flour, olive oil, 0.25 tsp sea salt, and 0.25 tsp pepper.
4. Working with one piece of chicken at a time, dredge it in the flour (Dish 1), dip it into the egg mixture (Dish 2), then coat it with the breadcrumb mixture (Dish 3), pressing gently to adhere. Lay the coated chicken on the prepared wire rack.
5. Bake until the chicken registers 160°F, about 30 minutes. Let the chicken rest for 5 to 10 minutes before serving.
