This Chicken Cordon Bleu recipe is simple and delicious and could easily be a weeknight dinner.
Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes.
Lay 2 slices of Swiss on each breast, followed by 2 slices of prosciutto and then 2 more of cheese. Try to leave a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tightly like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight. Repeat with the remaining chicken.
Season the chickpea flour with sea salt and pepper and spread in a flat dish.
Mix the almond meal with thyme, garlic, sea salt and pepper in a separate dish.
Beat together the eggs and season with sea salt and pepper in a third dish.
Remove the chicken from the plastic wrap. Lightly dust the chicken with chickpea flour, then dip in the egg mixture and then gently coat in the almond meal mixture. Lightly coat a baking pan or dish with olive oil and carefully transfer the roulades. Bake until browned and cooked through, about 20-25 minutes.
Cut into pinwheels before serving.