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.

This is an easy way to make a tender pork tenderloin.  Searing the meat first and then roasting keeps the pork tender.  If you can prepare the meat ahead of time, you can have this meal ready in about 45 minutes.

2 pork tenderloins

Sea salt

Pepper

Dried or fresh Rosemary

3 to 4 tablespoons Olive oil

1 and 1/2 cups of chicken broth

1 shallot finely diced
1.  Prepare the tenderloins from 2 to 24 hours ahead of roasting time.  Remove any silver skin or excess fat with a sharp knife.  Tuck the tail or thinner end of the tenderloins under and tie it with some kitchen string.  Season well with salt and pepper.  Sprinkle a few rosemary leaves on the meat.  Place on a plate and cover loosely with plastic wrap.  Place in refrigerator.

2. Take out meat 30 minutes before searing to warm up.  Preheat the oven to 350* F.  Line a pan with parchment paper. 

3.  To sear the meat:  Pat meat dry.  Heat a large heavy pan on medium high.  (I let it heat for about 4 to 5 minutes.)  Add 3 to 4 tablespoons of olive oil to the hot pan.  Swirl oil around quickly and add meat.  If the tenderloins don’t fit, simply curve them in the pan.  Sear 1 to 2 minutes each top, bottom and sides of the tenderloin.  Turn down the heat.  Place seared meat into parchment lined pan and then into the heated oven for 30 minutes or when the internal temperature is 145 to 150 degrees.  

4.  Meanwhile, add diced shallot to the pan you seared the meat in.  If you need more oil add it to pan.  Cook shallot until very soft.  Turn up the heat and add broth.  Scrape bits stuck to bottom of the pan with wooden spoon and continue to cook until broth is reduced a bit.  (About five minutes).  When broth has reduced, cover the pan until the tenderloins are done.  

5.  When tenderloins are done, take them out of the oven and let them rest for at least 15 minutes.  I cover them loosely with foil .  

6.  After resting, add any juices from the roasting pan to the reduced broth.  Reheat the broth mixture and pour into a small gravy bowl to serve with your tenderloin.  Cut the pork into 1 inch thick pieces and serve.   Serves 4 to 6 people.