These chicken breasts are crispy on the outside and tender inside.  I roll the cheese in the the middle of the ham slice so stuffing the chicken breasts is easy.  I brown the chicken in a pan first and finish cooking them in the oven.  My son loves these for lunch the next day.  I slice them, put them in a container and he eats them at room temperature. The sliced pieces are also great over a salad.

5 chicken breasts

5 slices of Black Forest ham

5 thin slices of Swiss cheese (which is lactose free) or a non-dairy cheese like soy or Daiya

Stickling’s Gluten free rice bread crumbs

Sea salt

Black pepper

Garlic powder

1/4 cup or more of Vegetable oil for frying

1. Trim the chicken breasts and make a pocket big enough for the stuffing to slide in.  Season with salt, pepper and a little garlic powder.  Let them sit in a plate while you prepare the stuffing.

2.  Prepare the stuffing.  Cut five long rectangular pieces of cheese a little shorter than the length of a ham slice  Place each cheese slice in the middle of each ham slice.  Roll up the cheese in the ham slice half way, tuck in the ends of the ham, and then finish rolling.  This way, the cheese will not leak out when it is baked.  

3.  Place each ham roll into each chicken breast.  Pat chicken lightly with a paper towel if wet.  Pour some bread crumbs onto a plate and coat the chicken breasts by pressing them into the crumbs.

4.  Line a cookie sheet or baking pan with parchment paper and preheat the oven to 375 F.  Meanwhile, pour the oil into a heavy large pan and heat until hot.  Prepare a plate with some paper towels to soak up excess oil after chicken is fried.

5.  When the oil is quite hot, brown each side of the chicken breasts (about two to three minutes each side and place onto the paper towel).  When finished frying, place breasts in parchment lined pan and place into the preheated oven.  Bake for about 25 minutes depending how large the breasts are.

6.  Take out of oven and let sit for about ten minutes before serving or slicing.