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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Sara

Ingredients

  • 2 packages Sprouts Organic Chicken Breast about 6 pieces
  • 8 ounces Black Forest Ham
  • 8 ounces Swiss or Provolone cheese
  • 3 Tablespoons butter
  • 3 Tablespoons tapioca flour any flour you like will do
  • 1 cup chicken stock I use homemade
  • 1 cup full-fat coconut milk
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ½ cup almond flour any breadcrumb you like will do
  • 1 Tablespoon butter
  • 1 teaspoon Herbes de Provence

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In an 8 ½ x 11 pan, add the chicken in one layer.
  3. Top each piece of chicken with 1-2 pieces of ham to cover the chicken.
  4. Top the ham with the slices of cheese.
  5. In a small saucepan over medium low heat, melt 3 Tbsp butter.
  6. Whisk in the flour and cook for one minute.
  7. Add in the chicken stock and coconut milk while whisking to mix in the flour and to thicken the sauce.
  8. Once sauce has thickened add in the wine and seasonings (salt, garlic powder, onion powder, and black pepper).
  9. The sauce will be fairly thick but will thin out once cooked with the chicken.
  10. Pour the sauce over the chicken to cover entirely.
  11. Mix the almond flour with butter and Herbes de Provence and sprinkle over the chicken.
  12. Bake in the oven until sauce is bubbly and the chicken is cooked through, about 35-45 minutes.
  13. Serve immediately.