Butterfly the chicken breast. Season with salt and pepper. Layer two slices of ham then the layer of cheese. Roll the chicken length ways. You are trying to achieve a roulade. Place the roll in plastic wrap and twist the ends and roll the breast like a sausage. Place in the frig until ready to cook.
Preheat oven to 400°. Remove the plastic wrap and paint the roll with olive oil. Cook in oven for 30 minutes. It will come out juicy. Serve with gluten-free gravy.
6 oz. beef broth 6 oz. Chicken broth 1 TBSP butter 1 TBSP flour ¼ onion – layers left long Little salt
In a small sauce pot, melt butter, add the flour, and whisk smooth. Add the broth mixture a little at a time, whisk until it gets thick. Add the onion and a little salt and let cook until the gravy picks up the onion flavor. Remove the onions and pour gravy into a gravy boat.
As of 9/3/22
Gluten Free White Gravy
6 oz. cold beef broth 6 oz. cold chicken broth 1 TBSP butter 1 TBSP gluten free cornstarch (Argo gluten-free corn starch) ¼ onion – layers left long Little salt
In a small sauce pot, melt butter, add the onions and sauté. Pour cold broth mixture into a cup and add the cornstarch and stir. Add to the onions and heat the mixture until the gravy starts to thicken. Remove the onions and pour gravy into a gravy boat.
2 cups chopped tomatoes ¼ cup chopped red onion ¼ cup chopped yellow onion 2 TBSP diced green chiles (from a can) 2 cloves garlic chopped ~3 TBSP chopped cilantro Small amount of chopped jalapeño pepper (to your taste) Juice from one lime 1 TBSP olive oil ½ tsp ground cumin Salt and Pepper
Place everything in a food processor, chop a little until everything is blended yet still chunky.
½ cup sliced spring onions or scallions ⅔ cup asparagus (reserve the tops until later) ⅔ cup lima beans or fava beans ¾ cup green peas ¾ cup quartered artichokes ½ cup diced pancetta 3 cups water 2 cloves garlic minced ½ cup dry white wine (optional) EVOO Salt and pepper
Place all in a crock-pot and cook on low for 6 hours.
In a large bowl using a hand mixer and mix all the ingredients except the cool whip and small amount of reserved lemon zest. After is all is whipped smoothly had the cool whip, fold in and then use the hand mixer and make smooth. Add to the 10” pie crust. Sprinkle with reserved zest. Place covered in the ice box until cold.