My father once changed Veal Oscar into Chicken Bob, so I’m going to stick with tradition. This is a combination of Chicken Cordon Bleu and Chicken Kiev, but of course making the necessary changes to remain dairy-free and gluten-free. And it turned out quite tasty!!
1 whole chicken breast
1/2 c. Spectrum palm shortening
1/2 tsp. garlic powder
1 Tbs. minced fresh parsley
1/4 tsp. black pepper
1/4 tsp. sea salt
4 slices safe Deli ham
1/4 c. fresh baby spinach
First, blend the palm shortening with the seasonings. Then divide in half. And roll up each half in some plastic wrap, and stick it in the freezer to harden while you do everything else.
Cut the chicken breast in half to make two breasts, then cut it in half to make two very thin slices (this is to avoid pounding which never works well for me, or my kitchen walls). Lay out the thin half breast, and put a ham slice on it and 5-6 spinach leaves. Take out one of your frozen shortening logs and cut it in half. Put it on one end of the chicken filet, and roll up the whole thing, securing with toothpick. Lay in 7″x11″ bakind dish. Repeat with the other three pieces of chicken. Drizzle chicken rolls with olive oil. And sprinkle with sea salt and pepper.
Bake in preheated 350F oven for 30 minutes.