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
  • Jefferson Adams

    Gluten-free Chicken Cordon Bleu

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Gluten-free Chicken Cordon Bleu makes a tasty entree. Photo: CC-- The Culinary Geek
    Caption: Gluten-free Chicken Cordon Bleu makes a tasty entree. Photo: CC-- The Culinary Geek

    Celiac.com 01/07/2016 - Chicken Cordon Bleu is an old favorite. This gluten-free version uses crushed gluten-free Rice Chex to deliver a crispy, crunchy, golden crust that harmonizes delightfully with the chicken, cheese and ham and delivers a tasty entree that's sure to please.

    Ingredients:

    • 4 chicken breasts skinless and boneless
    • 4 thin slices prosciutto
    • ½ pound Gruyere, grated
    • 1 tablespoon Parmesan cheese, grated
    • ¼ cup gluten-free flour, potato starch
    • Kosher salt and freshly ground black pepper
    • 1 cup crushed Rice Chex cereal
    • 1 clove garlic, peeled and finely minced
    • 2 tablespoons unsalted butter, melted
    • 2 eggs
    • 4 sprigs fresh thyme, leaves only
    • 1 teaspoon paprika
    • ¼ teaspoon salt
    • ¼ teaspoon dried oregano
    • ¼ teaspoon freshly ground black pepper
    • Extra-virgin olive oil



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Lay the chicken breast between 2 pieces of plastic wrap.

    Use the flat side of a meat mallet to gently pound the chicken to 1/4-inch thickness.

    Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.

    Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

    Season the gluten-free flour or potato starch with salt and pepper.

    Mix the crushed Rice Chex with thyme, garlic and kosher salt, pepper, and melted butter.

    The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

    Remove the plastic wrap. Lightly dust the chicken with potato starch, dip in the egg mixture and gently coat in the crushed Rice Chex.

    Lightly coat a baking pan with olive oil and carefully transfer the chicken rolls onto it. Bake for 20 to 25 minutes until golden brown and cooked through.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Daniel Moran
    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.
    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. ...

    Destiny Stone
    June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not  atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying.
    French Style Custard Filled Eclairs (Gluten-Free)
    Ingredients - Dough for eclairs

    1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling
    1 cup milk 1 cup half & half Large (moist) vanilla bean scraped,...

    Jefferson Adams
    In France, shops that serve mussels in broth with pommes frittes, or french fries, are ubiquitous. Mussels are delicious, nutritious and quick and easy to make. They go great with fried potatoes and a good gluten-free beer.
    I cut corners even further by dashing out for my favorite french fries while the mussels finish simmering.
       
    Ingredients:
    1 tablespoon olive oil
    3 pounds of fresh, high quality mussels
    1 cup of dry white wine
    1 cup of chicken stock
    2 tablespoons minced parsley
    1 cup sliced shallots
    2 cloves of garlic
    2 tablespoons butter
    Dash of fresh cream
    Lemon wedges
    Directions:
    Wash the mussels th...

    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...