Stuffed Chicken Breast

Don't be afraid of this recipe, it really is easy to make.

Serves 4 (we like to do the whole recipe on this one so we have left-overs for lunch)

2 large free-range chicken breasts or 4 chicken cutlets
approximately 6-8 spinach leaves
1 roasted red pepper, quartered
4 slices nitrate-free ham slices
4 slices swiss cheese
sea salt and pepper to taste
1-2 farm fresh eggs
1/2-1 cup coarsely ground almond meal

1. Preheat oven to 350 degrees. Oil a baking dish with olive oil and set aside
2. Large free-range chicken breasts can be cut in half length-wise (be careful) and then pounded between two pieces of waxed paper until they are about 1/4 inch thick with a cast iron skillet.
3. Remove paper, season tops of breasts with salt and pepper.  With the seasoned side down place a layer of spinach on the chicken.  Next layer one slice of ham per breast followed by a quarter each of the roasted red pepper.  Add the cheese.
4. Carefully roll up each chicken breast starting with the narrower end and rolling to the other end.
5. Whisk the egg in a bowl.  Place almond meal in a separate bowl.  Dredge a roll in the egg wash and then cover with the almond meal.  Do this with all the breast rolls.
6. Place the chicken rolls, seam side down in the baking dish.  Cook for 25-30 minutes.  Let rest for about 10 minutes and enjoy.