We’re going to make one of the most delicious chicken cordon bleu recipes I’ve ever eaten. This dish has it all… it’s packed with savory ham, juicy chicken, a crispy gluten free crust and loaded with cheesy goodness. Top it off with a fantastic rosemary and mustard cream sauce that will have you coming back for seconds.
This chicken cordon bleu recipe is: Gluten Free and you’d never know it!
Chicken Cordon Bleu Made Easy
Wow. You’re going to have to try this recipe for yourself just to see how incredibly tasty it truly is. Here’s the scoop on why I’m so juiced up about this recipe: I haven’t had a good chicken cordon bleu since going gluten free over three years ago. Now, this isn’t exactly a recipe that is on every menu at restaurants these days. It seems to be a dish that chef’s have forgotten about.
Well, I fell in love with the combination of chicken, cheese, ham and crunch at my catering company. Michele, my Director of Catering, made the best damn cordon bleu. I think that she used her family recipe for fried chicken coating (flour based) which was just insanely good. We had this for family meal frequently and I have missed eating it.
I decided to make this again just to see what would happen if I used corn flakes in the place of flour. The results were off the hook. It was so good that I went back to the store, got all the ingredients and made it again the next day. The best part is that you’re not going to need to use toothpicks, kitchen twine or anything. Together we will fly through this recipe. Stick with me to learn how you can make this right at home.
Chicken Cordon Bleu Sauce
There’s more to making cordon bleu than just a good, crunchy coating. This recipe NEEDS a good sauce. We’re going to make a cordon bleu sauce that is completely gluten free and so full of flavor you’re going to want to use it on other chicken, pork or even fish dishes.
Cordon bleu needs a sauce because it doesn’t have any acid. The main ingredients are chicken, ham, cheese and a coating. There’s really no place to sneak an acid into the recipe to provide balance.
A good cordon bleu sauce is going to have mustard or another acid (wine or vinegar) included. Today, we are going to use a good dijon mustard in the sauce to provide the punch for each delightful bite. Dijon is made with white wine (read more) and has a little spice to counteract the cream sauce and provide balance to the chicken. Awesome.
Gluten Free Crust
A little while back I posted up a Lemon No Bake Cheesecake made with a gluten free crust. I made the crust out of crushed corn flakes. One of my readers, Gordon, pointed out that celiacs need to be very careful working with corn flakes due to the malt which they might be made with. I took his advice seriously and went on a quest to find completely gluten free corn flakes.
I found them in France at a specialty food store. Not only are they incredibly crisp but I found that they tend not to get soggy in milk very fast either. For those of you in the United States reading this, you can find gluten free corn flakes at Whole Foods or Mustard Seed. I found them when we were just home for a couple weeks over the holidays.
The trick is to add the corn flakes to your food processor (or you can use an immersion blender) in two batches. Add half of the flakes and really pulverize them. Then add the second half and allow them to stay a little more granular. The larger pieces of corn flake make the gluten free crust have some real heft and great crunch.
QUICK COOKING TIP: There’s no need for toothpicks, kitchen twine, pounding or anything else crazy to make this stuffed chicken recipe. Here are three steps to stuffing chicken easily:
- Butterfly the chicken breast. Cut through the lobe side of the breast almost to the opposite side. Open the chicken breast and press down on the sides with your hand to flatten slightly.
- Use a reasonable amount of ingredients. Cut the cheese and the ham thin enough to add to the butterflied chicken without stuffing it like the Thanksgiving turkey.
- Close and use tongs. Close up the chicken, ensuring that the two sides of the lobe are touching. Then use tongs to handle, keeping the cut side of the chicken pinched closed. This makes the egg wash really easy too!
Ok. Let’s get to cooking this wonderful chicken cordon bleu recipe.
Creamy Chicken Cordon Bleu
To prepare the Chicken
- 4 Chicken Breasts Boneless, skinless & butterflied
- 2 cups Corn Flakes
- 2 large Eggs Beaten
- 4 slices Ham
- 4 slices Cheese Gruyere, Emmenthal or Swiss
- 1/2 tsp Paprika
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Oregano Dried
For the Rosemary Dijon Sauce
- 2 tbsp Butter Unsalted
- 1/2 clove Garlic Minced
- 1 tbsp Rosemary Fresh, chopped
- 3/4 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 1/4 tsp Balsamic Vinegar
- 1/4 cup Water
- 1 pinch Salt To Taste
- 1 pinch Pepper To Taste
To make the Chicken Cordon Blue
- First, preheat the oven to 350 degrees. You're going to need a baking sheet lined in foil too. Get two shallow bowls for the egg wash and coating station along with a pair of tongs.
- Break down the corn flakes either in a food processor or with an immersion blender. I process in 2 batches, taking the first batch very fine leaving the second batch more granular. Add the processed flakes to a bowl along with the other dry ingredients. Mix well and set aside. Make sure your eggs are mixed well in the second bowl.
- Stuff the butterflied chicken with the ham and cheese. Make sure that it is not overly stuffed otherwise the stuffing will get everywhere. For tips on how to do this, please refer to the blog post.
- Using tongs, grab the stuffed chicken breast on the cut side. Dip into the egg wash, then the corn flakes. Dip again in the egg wash and a second time into the corn flakes. Set onto the baking sheet and repeat with remaining chicken breasts.
- Place the coated chicken breasts in the oven for 30 minutes or until cooked through.
For the cordon bleu sauce
- In a sauce pan, add the butter over medium high heat. When it starts to bubble, add in the minced garlic and rosemary. Cook, stirring frequently until the garlic is lightly browned.
- Add in the cream and the dijon. Stir constantly until thickened. Add in the balsamic vinegar. Taste and adjust the salt and pepper. If you need to thin or reheat the sauce, add in the water. Stir well, taste and serve on top of the chicken.
Final thoughts on the Chicken Cordon Bleu Recipe:
The first day I made this, we served it with Sauteed Spinach with shallots. Yum. The next day, my kids asked me to make some Spicy Italian Broccoli. Both were absolutely delicious and paired well with the cordon bleu. One other idea for a delicious side dish would be some Lemon Butter French Green Beans.
Whatever side dish you want to make with this yummy stuffed chicken, I hope that you enjoy it as much as we do. Let me know your thoughts!