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
This chicken cordon bleu recipe has it all... incredibly cheesy interior, super crunchy crust and a delightful sauce that will have people clamoring for seconds! All that, and it is Gluten Free too. Awesome.
Ingredients
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
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Oregano, Dried
For the Rosemary Dijon Sauce
- 2 tablespoon Butter, Unsalted
- ½ clove Garlic, Minced
- 1 tablespoon Rosemary, Fresh, chopped
- ¾ cup Heavy Cream
- 1 tablespoon Dijon Mustard
- ¼ teaspoon Balsamic Vinegar
- ¼ cup Water
- 1 pinch Salt, To Taste
- 1 pinch Pepper, To Taste
Instructions
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.
Nutrition Information
Yield
4Amount Per Serving Calories 541
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!
[…] GET THE RECIPE […]
I think I just found my new favorite blog!!!! I love it! Magnifique. You've inspired me to get a better camera and get back in the kitchen. Merci.
Thank you, Tracy.
It's flattering to hear that what I do inspires you. Grateful you stopped by.
Have an amazing day in the kitchen!
Scott
[…] you’re looking for some other Stuffed Chicken Breast recipes, check out my Gluten Free Chicken Cordon Bleu. The crust is crunchy, the chicken is juicy and the sauce is perfectly saucy. This is a favorite in […]
Love the cornflakes addition... There is a Michelin starred chef from my home town that uses cornflakes in one of his signature dishes:D
Thank you, Brian.
Hope you have an excellent weekend!
Scott
I love Cordon Bleu and our recipe sounds so good, and corn flakes great idea.
Hi Rosemary:
Thank you so much for your nice thoughts.
Hope you have a fantastic day in the kitchen!
Scott
That looks so moist! And I'm a big fan of cornflake crust too. I'm not gluten free but just love the flavour and crunch over say breadcrumbs or flour. Thank you for sharing your tips and step by step directions. They make this recipe look even easier.
Hi Richa:
Hope you had the chance to cook this, to see exactly what I'm talking about. The crust is to die for!
Thank you for taking the time to write.
Happy cooking!
Scott
Gluten free for six years and have never had such a delicious crispy crusted "anything" in all that time. I'm going to use your corn flake crust for everything. So good. Also, thanks for touching on the fact that lots of corn flakes are not truly gluten free. I found some that are 100% GF. Keep these GF recipes coming please.
Hi Dina:
So grateful you found the cornflake crust. Thank you for visiting and I hope you spend an amazing weekend!
Take care,
Scott
The first and only time I ever had cordon bleu was in high school when my AP Biology class was served by the culinary students for all acing our midterms. They definitely didn't serve it in a cream sauce but you've inspired me to give this a go at home! And relive those high school days 😉
Hi Meaghan:
I just love it when the food that I cook inspires people.
Thank you for your appreciation.
Take care and happy eating!
Scott
I do love a no muss, no fuss chicken cordon bleu! No pounding is awesome. I love that you use corn flakes too! Yum! Great recipe.
Hi Elaine:
Thank you so much for visiting. Hope you have a remarkable weekend!
Scott
[…] Creamy Chicken Cordon Bleu Saucy Beef Stroganoff Recipe Easy Chicken Fried Rice Old World Sausage and Sauerkraut Bacon Carbonara Recipe […]
Can't wait to try this!
Hi Lela:
So... How was it? Can't wait to hear all the details.
Thanks for stopping by.
Hope you have an amazing weekend!
Scott
If I can’t find gluten free cornflakes, would baked crunchy organic chips( red fugi apples) or possibly cheddar Parmesan crisps work for the breading( both gluten free from Costco)?- thanks
Hi Rick:
That's a great question. I haven't tried it with either- the parmesan crisps (are they Whisps? Yumm...) are delightful, but I am not sure what they might do in the oven. If you have access to some pork rinds, that would work great! Just be careful- many pork rinds come with tons of chemicals and additives in them. Thanks for sharing!!
Have an excellent day in the kitchen!
Scott