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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Chicken Cordon Bleu

    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 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 biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as 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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    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. 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.
    You will need 3 bowls.

    Seasoned all purpose gluten-free flour. Eggs (enough to cover and coat the chicken). 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:

    Flour mix bowl coating it evenly and then shaking off the extra. Put in the eggs and turning it until it is fully coated. Let the extra run off. Putting it in you breading mix. Coat every where, very well so no cheese melts out when it does go in the fryer. 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. 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.

    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, or teaspoon vanilla 5 egg yolks 1/3 cup sugar 1/4 cup cornstarch 2 tablespoons butter cut into pieces Ingredients - Chocolate Glaze
    1 cup cream 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips 1 tablespoon butter 1 teaspoon light corn syrup (or agave) Directions – For the Dough
    In a good size saucepan heat the milk, water, sugar, salt and butter.  Bring to a light boil. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more. Dump the ball of dough into a large bowl or stand mixer.  Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine.  Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled.  Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream.
    Directions - Pastry Cream
    Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up.  Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat.  Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping.
    Directions - Chocolate Topping
    Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day. Bon Appetit!

    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.
       
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    1 cup of dry white wine
    1 cup of chicken stock
    2 tablespoons minced parsley
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    2 cloves of garlic
    2 tablespoons butter
    Dash of fresh cream
    Lemon wedges
    Directions:
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    Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute.  Add wine, chicken stock and mussels, then cover the pot. 
    Steam the mussels for about 10 minutes or until all the mussels open. Discard any mussels that do not open.  Stir in cream and parsley.  Season to taste and serve with lemon wedges and french fries or fried potatoes.


    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 dried oregano
    Burgundy butter:
    ¼ cup butter, softened
    ½ teaspoon Burgundy wine
    1½ tablespoon minced shallots
    ½ tablespoon minced green onions
    Directions:
    In a medium saucepan, mix together Burgundy wine, olive oil, soy sauce, gluten-free oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
    Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
    In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
    Heat the outdoor grill to high heat, and lightly oil the cooking grate.
    Preheat oven to 200 degrees F (95 degrees C).
    Grill marinated filets to desired doneness, turning once.
    Place cooked filets in a clean 9x13 inch baking dish. Dollop each with Burgundy butter mixture, and place in the oven for about a minute, until the butter melts.
    Serve with side dishes of choice.

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