For the Chicken
- 2 boneless skinless chicken breasts
- 1 avocado, sliced thin
- 4 slices of prosciutto, cut in half (can substitute with deli ham)
- 8–12 slices of Gruyere or Asiago cheese (may substitute with Swiss cheese, each slice needs to be about the size and shape of a domino)
- salt and pepper
For the Lemon Dijon Cream Sauce
- 3 tablespoons butter
- 3 tablespoons flour (I used white whole wheat)
- 2 cups milk (preferably 2% but skim milk works okay)
- 1/3 cup parmesan cheese
- 3 tablespoons dijon mustard
- 1/2 teaspoon garlic powder
- Juice of 1 lemon
- small pinch of red pepper flakes
- salt and pepper to taste
For the Onion Panko Crumble
- 2 tablespoons butter
- 1 1/2 cups French fried onions
- 1 cup panko (I used whole wheat panko)
- pinch of kosher salt
For the Burst Tomatoes
- 2 cups grape tomatoes
- salt
- pepper
- Italian seasoning