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.
- 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
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.