This is sort of like Chicken Cordon Blue, but different. Another “different” Cordon Bleu Chicken Recipe. I always have to play around…can’t help myself. This will serve two, so just increase amounts if you have more mouths to feed.
2 large skinless, boneless chicken breasts
1 dozen seasoned, baked cherry tomatoes (recipe below)
Basil, Fennel, and I used this seasoning blend
Swiss Gruyer – 8 slices
about 3/4 cup Gluten Free Bread Crumbs
4 slices Prosciutto
I started this part of the recipe in the morning. Slice the tomatoes in half, place on a baking sheet and drizzle with olive oil, season with salt, pepper, dried fennel and basil or any Italian Seasonings. Just a nice sprinkling of seasonings on the tomatoes. Bake in a 300 degree oven for two hours, then turn the oven down to 250-275 degrees and bake for another hour or two. The tomatoes should be on the dry side, but not completely dried out. Remove from oven, transfer to a bowl, and cover in plastic wrap until ready to use. Dang, I forgot to take a picture!
Pound the chicken breasts between 2 pieces of plastic wrap – about 1/4 to 1/2 an inch in thickness. Transfer to a plate. Then mix the bread crumbs, with a generous amount of the seasoning blend, salt and pepper, and a generous amount of Parmesan cheese.
To the chicken breasts, lay down 2 slices of Prosciutto, 6 of the tomatoes, and 4 slices of the Swiss Gruyer cheese. Roll up the chicken, and fasten the ends with tooth picks to hold together. Roll the stuffed chicken in the bread crumb mixture, pressing down to thoroughly coat. Bake in a 350 degree oven for about 50-60 minutes or until an internal temperature reads 170-180 degrees.