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Gluten-free Chicken Cordon Bleu
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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
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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