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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. Ingredients: 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.
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.