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    Stuffed Chicken Breasts with Oatmeal and Amaranth (Gluten-Free)


    Jefferson Adams


    • Love Chicken Corden Bleu, but can’t find a great gluten-free version?


    Image Caption: Chicken Cordon Bleu gets the gluten-free treatment in this great recipe. Photo: CC--Yvette Tan

    Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious.


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    Ingredients:

    • 4 skinless, boneless chicken breast halves
    • 6 slices Swiss cheese
    • 4 slices cooked ham
    • 1 egg
    • 1 egg white
    • 2 tablespoons oat flour, for dredging
    • ⅓ cup gluten-free oats, lightly ground
    • ⅓ cup amaranth
    • ¼ teaspoon parsley flakes (crushed)
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon sugar
    • ¼ teaspoon oregano
    • ½ teaspoon Italian seasoning, crushed
    • ½ teaspoon ground black pepper (divided)
    • ½ teaspoon salt (divided)
    • butter, to coat pan

    Directions:
    Heat oven to 350 degrees F (175 degrees C).

    Lightly coat baking dish with butter.

    Pound chicken breasts to about ¼ inch thickness.

    Sprinkle each piece of chicken on both sides with salt and pepper.

    Place 1 cheese slice and 1 ham slice on top of each breast.

    Roll up each breast, and secure with a toothpick.

    Season oat flour with a dash of salt & pepper in one bowl.

    Beat egg and egg white in another bowl.

    In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices.

    Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating.

    Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through.

    Remove from oven, and place ½ cheese slice on top of each breast.

    Return to oven for 3 to 5 minutes, or until cheese has melted.

    Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm.

    Cut rolls into pinwheels and serve.


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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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