Description
Chicken cordon bleu is one of those classic dinners that feels a little fancy but is surprisingly easy to make! Tender chicken is wrapped around savory ham and melty cheese, coated in crispy gluten-free breadcrumbs, and baked until deliciously golden. This gluten-free chicken cordon bleu has all the flavors and textures you love about the original, making it a perfect dinner for both weeknights and special occasions.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 thin slices of ham
- 4 slices of Gruyere cheese
- For the Panko Coating:
- 1/2 cup gluten-free panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- For the Honey Mustard Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
- Slice and Pound Chicken Fillets: Butterfly the chicken breasts into two thin fillets. Cover the chicken fillets with plastic wrap and pound them with a meat mallet on both sides until evenly thin but not torn.
- Marinate Chicken Fillets: Spread one side of each fillet with Dijon mustard and season with salt and pepper.
- Layer with Ham & Cheese: For each fillet, layer 2 slices of ham and 2 slices of Gruyere on top.
- Fold Chicken Over Filling: Fold the chicken over the ham and cheese filling into a sealed pocket, then wrap the folded chicken tightly in plastic wrap.
- Chill: Chill the plastic-wrapped chicken in the freezer for 30 to 60 minutes.
- Prepare Breadcrumb Coating: Mix the gluten-free panko breadcrumbs with the grated Parmesan.
- Preheat Oven: Preheat the oven to 375F (190C).
- Coat Chicken in Panko Coating: Remove the plastic wrap, dip the chicken in melted butter, then coat evenly in the gluten-free panko-parmesan mixture.
- Bake Until Golden: Place the coated chicken on an aluminum foil-lined baking sheet. Bake for 30 minutes, until the panko breading is golden and cooked through.
- Prepare Honey Mustard Sauce: Whisk together the mayonnaise, honey, mustard, and lemon juice. Serve alongside the gluten-free chicken cordon bleu.
Notes
Chicken: Traditionally chicken cordon bleu is made with chicken breasts, so make sure you use boneless skinless chicken breasts.
Mustard: Dijon mustard is most commonly used, but you can also use other types of mustard if you prefer.
Gruyere Cheese: I used sliced Gruyere cheese, but Swiss cheese or provolone would work too.
Breadcrumbs: To keep this recipe gluten-free, I’ve used gluten-free panko breadcrumbs. If you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
Parmesan Cheese: Adding grated parmesan cheese to the breadcrumb coating adds flavor and color to the baked coating.
Honey: I used honey for sweetening the honey mustard sauce. Feel free to reduce the amount of honey if you prefer a less sweet sauce.
Lemon Juice: I recommend using freshly-squeezed lemon juice for the best flavor. Lemon juice adds a brightness to the sauce that goes well with the chicken.
- Prep Time: 25 mins
- Chilling Time: 30 mins
- Cook Time: 30 mins
- Category: Main Dishes
- Method: Baking
