Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Daniel Moran

    Chicken Cordon Bleu (Gluten-Free)

    Daniel Moran
    0
    Reviewed and edited by a celiac disease expert.

    Buy a whole chicken breast (complete with both sides still attached) or carve out the chicken breast for a whole chicken.

    Take the whole breast, both sides and they should be attached together, and place it on some plastic wrap. You should have an area where you can pound. Place another piece of plastic wrap on top of the chicken. Now with the small part of a meat hammer pound it down until it is about ½ to ¼ inch all around.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Take the top piece of the plastic off of the chicken and you need to add your ham and Swiss cheese to one end of the chicken.

    I would shoot for about 3 - 4 inches in the center and about 1 inch high and 2 inches wide. If you have a bigger breast you will be able to make it bigger. You have to make sure you can close the meat and cheese up with chicken so it will not leak out during cooking.

    Roll the end pieces over the ham and cheese first and tuck it in well. Roll it up the rest of the way and try to make sure it is tucked in well. Try to keep the chicken as tight as you can when you do roll it up.
    Place your chicken on a pan and place it in the Freezer to freeze up the chicken and make it easier to handle in the next step.

    Gluten-Free Chicken Cordon BleuYou will need 3 bowls.

    1. Seasoned all purpose gluten-free flour.
    2. Eggs (enough to cover and coat the chicken).
    3. You’re special gluten-free breading (from below) or your own seasoned gluten-free bread crumbs.
    Gluten-Free Breading:
    Your breading is corn meal, crunched up potato chips (I roll a can over the potato chips while they are in a plastic bag) flour mix, seasoning.
    Pre heat your frying oil to 350 deg F. has to be enough oil to be able to cover your product.

    Now that your chicken is close to solid frozen you pull it out and dip it in the:

    1. Flour mix bowl coating it evenly and then shaking off the extra.
    2. Put in the eggs and turning it until it is fully coated. Let the extra run off.
    3. Putting it in you breading mix. Coat every where, very well so no cheese melts out when it does go in the fryer.
    4. You get them all coated then place it in the oil until it is cooked light brown, probably only doing one at a time to be safe. I cook in a basket but you also can use tongs to pull the meat out.
    5. Place the chicken in a pan and cook in your pre heated oven 350F until the center is 165 F.
    Pull them out and serve with rice and a vegetable. I like to make a natural butter wine sauce to spread on top.
    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    I am a Ex chef of the rich and famous. A celiac for 7 years now. WHAT I AM DOING NOW: *Going to restaurants and business and teaching their staff, prepare and serve gluten free meals. courses at a local college. *Making all my own celiac food from scratch. *Helping others to work out there problems involving food. **GOAL:To teach my knowledge to every one who needs it so they can go on a trip or out to a restaurant and not fear the GLUTEN FOOD MONSTER! Visit my site: http://chefdanielp.com


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Shirley Sanchez
    Preheat oven to 400.
    Ingredients:
    4-5 eggs
    ¼ of a bag (of a 1lb bag) of chopped, frozen spinach
    ½ package of cooked and drained bacon (or more if you desire)
    ½ lb. of cheese of your choice
    ½ lb. shredded cheese of your choice
    Garlic, salt & pepper to taste
    See the desserts/pie crust recipes for a good crust.
    Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 h...

    Destiny Stone
    Traditionally a French recipe, this gluten-free recipe can be eaten for breakfast, lunch, dinner or as a finger food for any event. The yummy possibilities are endless. Baking time is 30 minutes, but preparation time is very minimal, and the results are so worth it!
    Ingredients

    2 cups gluten-free pancake mix ½  cup butter 2/3 cup + 2 tablespoons Milk 2 cups mozzarella cheese - shredded 12 slices gluten-free ham - thinly sliced  12 slices gluten-free turkey - thinly sliced  3/4  cup strawberry fruit spread (or fruit spread of your choice) 1/4 cup powdered sugar - to sprinkle on top
    Directions:
    Heat oven to 375 degrees F. ...

    Jefferson Adams
    Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort?
    This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter.
    The result is this smashing culinary home run that will invite cheers of approval from your guests.
    Ingredients:
    2 (6 ounce) filets mignon
    2 cups Burgundy wine
    ¾ cup olive oil
    ¾ cup soy sauce
    1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee)
    2 teaspoons garlic, minced
    1 teaspoon d...

    Jefferson Adams
    Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.
    Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.
    Ingredients:
    4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions:
    Heat oven to 350 degrees F.
    Sprinkle pork chops with with sal...