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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Chicken Cordon Bleu

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC-- The Culinary GeekIngredients:

    • 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

    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.


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  • 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 2,000 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.

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