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

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


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.

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.

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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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