• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto (thinly sliced uncured ham or honey cured if on GAPS)
• 1/2 pound Gruyere, grated or thinly sliced Swiss cheese (Gruyere NOT GAPS friendly)
• 1/4 cup Einkorn flour (can substitute coconut flour if gluten-free or on GAPS)
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs (almond meal or freshly ground almonds can be substituted if GAPS or gluten-free)
• 4 sprigs fresh thyme, leaves only (1/2 TBSP dried thyme can be substituted)
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Butter or coconut oil (to grease cooking pan only)
Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of parchment paper. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of parchment and lay 2 slices of prosciutto or ham neatly over the top to cover the breast and a quarter of the cheese over the prosciutto or ham. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Have three (two if not using flour) shallow bowls or plates ready. Place the flour (if using) in one bowl and season with salt and pepper (if not using just salt and pepper the rolls). In another bowl mix the bread crumbs or almond meal with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. In the last bowl beat together the eggs.
Line up all the bowls in order (flour, egg, bread crumbs or almond meal). Lightly dip the chicken in the flour (if using), dip in the egg mixture and gently coat in the bread crumbs or almond meal. Lightly coat a baking pan with oil and carefully transfer the chicken rolls onto it. Bake for 35-40 minutes until browned and cooked through.