Gluten-free Chicken Cordon Bleu
Think this recipe is made only at a restaurant? Think again; you can make Chicken Cordon Bleu at home, it's way easier than you think, and it's totally gluten-free!
- 4 Boneless Chicken Breasts
- 8-12 Slices Deli Style Ham
- 8-12 Slices Swiss Cheese
- 2 Large Eggs
- ½ C Water or Milk
- 1 teaspoon Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Salt
- ½ teaspoon Pepper
Stuff the Chicken
Gather all your ingredients.
Mix the seasonings into a small bowl and set it aside.
Take your chicken breast and place it between pieces of parchment paper. Using the flat side of a meat mallet pound the chicken flat until it is an even thickness. I prefer mine to be about ¼ inch thick for this dish.
Transfer the chicken to a piece of plastic wrap and season both sides.
Layer the ham slices on top of the chicken.
Then layer the cheese slices on top of the ham.
Carefully (using the plastic wrap to help) fold in the sides of the chicken and then roll it closed creating a chicken log. Wrap the plastic around tight and set them aside to assemble the remaining breasts.
Place the wrapped chicken into the freezer for about an hour. Do NOT THAW the chicken before continuing.
Once the Chicken is Frozen
Heat some light cooking oil in a shallow skillet over medium-high heat and preheat the oven to 375 degrees.
Remove the plastic wrap from the chicken.
Prepare the breadcrumbs if needed and place them into a shallow dish and add the spices.
In another shallow dish place the eggs and about a ½ c water (or milk if desired) and whisk until combined and the egg wash is ready.
Carefully dip the chicken into the egg wash and then into the bread crumbs and set them aside.
Place the chicken into the skillet and let it cook for about 2-3 minutes per side just until the breading is set on the chicken.
Transfer the pan-fried chicken to a baking tray with a rack over it and put it into the oven until the internal temperature reaches 165 degrees. Depending on the size of the chicken this can take about 30-45 minutes.
Allow the chicken to rest for a few minutes before serving.