Gluten Free Chicken Cordon Bleu #Recipe

One of the things I used to love eatting all the time was Chicken Cordon Bleu. I love this dish although I always cheated and bought it premade. But now that is not an option. So with the “you can do it” encouragement from my dear from Jessi over at Ramblings of a Caffeinated Army Wife I thought what the heck. Just knowing the basic of what was in it was all I needed so I didn’t really bother googling it for anything other then cook times. So I found a happy medium for what I did. This could also be made with a regular flour Here is how I made these:

What you need:

  • 4 boneless skinless chicken breast
  • sliced ham (about 8 slices)
  • sliced swiss cheese (about 4 slices but can use more)
  • honey dijon mustard
  • 1 1/2 cups flour*
  • garlic powder* (to taste)
  • italian seasonings* (to taste)
  • Salt & Pepper* (to taste)
  • eggs
Preheat oven to 350 degrees.
Mix up the flour and the seasonings together (or you can use a preseasoned flour mix. I used the Domata Seasoned Flour Mix for mine) in one bowl. In another bowl mix eggs with a splash of milk and a dash of pepper.
Pound out the chicken breast until it is about 1/4inch thick.

Once pounded spread a bit of the mustard, then top with slices of ham and cheese. The at the smallest ends roll the chicken up and secure the seam and the ends with tooth picks.

Dip in the egg mixture, then cover with the flour mixture. Place in a greased baking dish

Bake at 350 for 20-25 minutes. Cover with foil (do not turn or anything) and bake for about 25 more minutes (chicken should be white and read at 160 total cook time is approx 45-50 minutes) During the last 10 minutes you could also melt some butter and pour over the tops to get that golden color.
Serve and Enjoy!

This recipe is listed on Slightly Indulgent Tuesdays and Tuesday’s Good Eatin!

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7 thoughts on “Gluten Free Chicken Cordon Bleu #Recipe

  1. Katrina

    That sounds really good! I have some in the freezer that I bought but I will have to look into this. I usually don’t eat a lot of swiss cheese or ham though so I may make a bunch and freeze.


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