Chicken Cordon Bleu

These stuffed chicken breasts can be served whole for a dinner entree or cooled and sliced into pinwheels for an appetizer.
To make these gluten free, I used a gluten free all purpose flour and to substitute panko breadcrumbs, used the inside of gluten free (crusts removed) Udi's bread, cut in cubes and toasted in the oven, and ground in food processor.

Chicken Cordon Blue

4 boneless chicken breasts
Alfie's seasoning
8 thin slices Prosciutto
8 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1/2 cup Japanese panko breadcrumbs
zest of 1 lemon
1 teaspoon olive oil
1 egg
1 teaspoon water

Preheat oven to 400F.

Lay each chicken breast between 2 pieces of plastic wrap.
Using the flat side of meat mallet, gently pound the chicken to 1/4 inch thickness. Take care not to cause meat to tear or create holes.

Place 2 slices of cheese on each breast and 2 slices of Prosciutto, leaving a 1/2 inch margin on all sides.
Tuck in the sides of chicken breast and roll up tight, squeeze the log gently to seal. Secure with toothpick.

In a shallow dish, season the flour with Alfies seasoning.

In another dish, beat together egg and water.

In a pie dish, mix the breadcrumbs with with thyme, Alfies

 seasoning, lemon zest, and olive oil. The oil will help brown the crust.

Lightly dust the chicken roulades with flour, then dip in the egg mixture, then gently coat with breadcrumbs, repeat with each breast.

Place the roulades on a parchment lined baking sheet and bake approximately 20-25 minutes or until browned and cooked through.
Remove from oven and allow to rest several minutes before cutting open.