Gluten Free Chicken Cordon Blue
Are you in need of a special dish for a special occasion? Remember, that your average Tuesday can count as a special occasion if you want it to!
If so, then this recipe is for you! Yes, it requires a bit of extra effort, but the end result is totally worth it.
This dish is not paleo because it contains cheese, but you can leave the cheese out of the chicken bundles if you want to. Now the cheese sauce is certainly best with some cheese, but you can use nutritional yeast for a cheesy-like flavor if you want to try this without the dairy. It won’t be exactly the same, but will still be delicious.
My mom asked for this for her birthday and so I created the recipe for her and now it’s a family favorite! I hope it will become a favorite in your family as well.
Gluten Free Chicken Cordon Blue
Perfect for special occasions and no one will need to know it's gluten free!
Ingredients
- 6 small chicken breast halves
- salt and pepper to taste
- 6 slices deli ham
- 6 slices swiss cheese
- 2 large eggs
- 1 Tbsp. dijon mustard or whatever mustard is your favorite
- 1 cup gluten free panko bread crumbs
- 1/4 cup arrowroot
- 1/4 tsp. thyme leaves
- 2-4 Tbsp. avocado oil
Cheese Sauce
- 2 Tbsp. arrowroot
- 2 cups almond milk and/or chicken broth I usually use a combination of the two
- 1 Tbsp. coconut aminos
- 1/2 tsp. dried mustard powder
- 1 1/2 cups shredded cheese a combination is ideal – cheddar, monterey jack, Parmesan, gouda
Instructions
- Pound chicken to about 1/4 inch thickness. To do this, I lay my chicken out on a large cutting board, cover with plastic wrap and then pound. That keeps the chicken juice from splattering all over you and your kitchen.
- Sprinkle both sides with a little salt and pepper.
- Lay one slice of ham and one slice of swiss cheese on each piece of chicken.
- Roll up and secure with toothpicks. If wanting to make this dish ahead, you can make it up to this point, cover and refrigerate until you're ready to proceed.
- Heat oven to 350 degrees.
- In a shallow dish, such as a pie plate, combine the panko, 1/4 cup arrowroot, thyme and a little sprinkle of salt and pepper.
- In another shallow dish, whisk together the eggs and dijon.
- Coat each chicken bundle thoroughly, including the ends, in the egg mixtue. Move each eggy, chickeny bundle to the pan with the bread crumbs and coat each piece with this mixture.
- Heat a large skillet over medium high heat. Add 2 Tablespoons of oil. Once hot and shimmering, swirl the oil so it coats the bottom of the pan.
- Lay the chicken pieces in the hot oil so they are not touching. I can usually cook four at a time.
- Brown on all sides and then remove to a baking pan. Continue cooking the rest of your chicken bundles.
- Once all of your chicken is browned, place in the oven while you make the cheese sauce.
- To make the sauce, you will need about 2 Tablespoons of oil/pan drippings. If there is not that much oil remaining in your pan, add more so you have 2 Tablespoons. Now sprinkle in the 2 Tablespoons of additional arrowroot. Stir this in and allow to cook for 1-2 minutes.
- Slowly, whisking constantly, pour in your broth and/or milk. Turn heat to low and allow to simmer.
- Add the additional sauce ingredients: cheese, coconut aminos and mustard powder. Whisk this together well and taste for seasoning. Add salt and/or pepper if needed.
- Allow this to simmer on the lowest setting of your stove until the chicken is cooked through and the rest of your meal is ready. By the time you get the cheese sauce made, chances are your chicken will be done, but pierce it with the tip of a sharp knife to make sure the juices run clear (not pink) just to be sure.
- Serve the chicken and sauce with cauliflower rice, regular rice, mashed potatoes or pasta – whatever you have on hand and/or like the best. Of course, you'll need a veggie too. I love broccoli with this dish because the cheese sauce is so yummy with broccoli too!