Gluten Free Chicken Cordon Bleu
Valentines Day: Whether your house is decked out with more pink then “The Plastics” on a Wednesday or if the only pink to be found is that throw blanket on your couch you keep telling everyone is actually “salmon,” this holiday made for lovebirds is just around the corner and will be here quicker than you can say Cupid.
Regardless of which end of the Valentines Day spectrum you fall on, one thing is certain; if you have been bitten by the love bug, your special someone is probably expecting something that is just that…special (men, if the girl in your life tells you otherwise, please do the opposite or you might end up spending a not so romantic night alone in the doghouse).
So what is the perfect way to show your one and only just how much they mean to you? How do you go heavy on the romance without piling on the cheese? The answer…chicken cordon bleu.
Now, if you are feeling intimidated, (French names have a way of doing that) like this dish is way out of your league, stop. My hubby was able to make this for me on our first Valentine’s Day together; (little did I know this would be the first and the last time he cooked from a recipe for me…guess you pull out all the stops before the ring is on the finger and the deal is sealed) now eight years, four kids, and two houses later, I guess you could say it was enough to hook me. If he can do it, anyone can.
Making this dish might take a few extra minutes, but it will be well worth the extra effort when you take your first bite of tender juicy chicken filled with melty cheese and flavorful ham.
Before you start, preheat your oven to 390 degrees. While the oven is heating, evenly spread three cups of gluten free panko crumbs in a thin layer onto a large baking dish. Spray the crumbs with gluten free baking oil so they will turn a nice golden brown and then place them in the oven to cook for about three minutes. Once the panko crumbs turn the perfect color, remove them from the oven and transfer the crumbs into a medium sized bowl.
Next, take two boneless skinless chicken breasts and cut a pocket into each. Now for the good part, stuffing them. Take two pieces of swiss cheese and fold them in half. Wrap the folded cheese in two to three pieces of ham and place them inside of each chicken breast. Now close the pocket and ensure it is sealed shut with a toothpick (you don’t want all that cheesy goodness spilling out before you get a chance to taste it). Once the chicken breasts are stuffed and sealed, season them with salt and pepper and set them aside.
Next, line a cookie sheet with parchment paper and in a medium sized bowl, whisk together the two eggs and a little bit of gluten free flour. Dip the chicken breasts into this mixture and then drop it into the bowl of panko crumbs. Place the chicken onto the parchment paper lined cookie sheet and place it into the oven. Cook the chicken for about thirty to thirty five minutes or until the breadcrumbs are golden brown and the chicken is cooked through.
While the chicken is baking, it is time to make the sauce. Take two tablespoons of butter and melt it in a small saucepan over medium heat. Next, add in gluten free flour and cook for thirty seconds to one minute. Pour in one and a quarter cups milk and stir until the mixture is well combined and the flour is no longer lumpy. Add two tablespoons gluten free Dijon mustard and three tablespoons parmesan cheese then stir constantly until the sauce is thickened (about three minutes). Remove the sauce from the heat and serve immediately with the chicken. I hope you and your sweetheart enjoy this dish as much as my honey and I did!
Prep Time: 25 Minutes Cook Time: 30-35 Minutes
-3 cups gluten free panko bread crumbs
-2 chicken breasts
-4 slices gluten free swiss cheese
-4-6 slices ham
-gluten free oil spray
-2 large eggs
-4 teaspoons gluten free flour (for dredge)
-2 tablespoons butter
-2 tablespoons flour (for sauce)
-1 1/4 cup milk
-2 tablespoon gluten free Dijon mustard
-3 tablespoon gluten free parmesan cheese, grated
Preheat your oven to 390 degrees. In a large baking dish, spread the panko bread crumbs, spray with baking oil, and bake for about three minutes or until they turn a golden brown. Remove the dish from the oven, place the crumbs into a medium sized bowl and set aside. Next, cut a pocket into each chicken breast. Fold two pieces of cheese in half and wrap with two to three pieces of ham and place them inside of each chicken breast. Close the pocket and ensure it is sealed shut with a toothpick. Season the chicken breast with salt and pepper and set aside.
Next, line a cookie sheet with parchment paper. In a medium sized bowl, whisk together the eggs and flour. Dip the chicken into this mixture and then drop it into the bowl of panko crumbs. Place the chicken onto the parchment paper lined cookie sheet and place it into the oven. Cook the chicken for about thirty to thirty five minutes or until the breadcrumbs are golden brown and the chicken is cooked through. Make sure to remove the toothpicks before serving.
While the chicken is baking, melt your butter in a small saucepan over medium heat. Add in the gluten free flour and cook for thirty seconds to one minute. Pour in the milk and stir until the mixture is well combined and the flour is no longer lumpy. Add in the Dijon mustard and parmesan cheese. Stir constantly until the sauce is thickened (about three minutes). Remove the sauce from the heat and serve immediately with the chicken.
Recipe Adapted From: recipetineats.com