I am a Ex chef of the rich and famous. A celiac for 7 years now. WHAT I AM DOING NOW: *Going to restaurants and business and teaching their staff, prepare and serve gluten free meals. courses at a local college. *Making all my own celiac food from scratch. *Helping others to work out there problems involving food. **GOAL:To teach my knowledge to every one who needs it so they can go on a trip or out to a restaurant and not fear the GLUTEN FOOD MONSTER! Visit my site: http://chefdanielp.com
Buy a whole chicken breast (complete with both sides still attached) or carve out the chicken breast for a whole chicken.
Take the whole breast, both sides and they should be attached together, and place it on some plastic wrap. You should have an area where you can pound. Place another piece of plastic wrap on top of the chicken. Now with the small part of a meat hammer pound it down until it is about ½ to ¼ inch all around.
Take the top piece of the plastic off of the chicken and you need to add your ham and Swiss cheese to one end of the chicken.
I would shoot for about 3 - 4 inches in the center and about 1 inch high and 2 inches wide. If you have a bigger breast you will be able to make it bigger. You have to make sure you can close the meat and cheese up with chicken so it will not leak out during cooking.
Roll the end pieces over the ham and cheese first and tuck it in well. Roll it up the rest of the way and try to make sure it is tucked in well. Try to keep the chicken as tight as you can when you do roll it up.
Place your chicken on a pan and place it in the Freezer to freeze up the chicken and make it easier to handle in the next step.
You will need 3 bowls.
Now that your chicken is close to solid frozen you pull it out and dip it in the: