I have only had chicken cordon bleu once in my life, a matter of fact, it was when I was still dating my husband, back in the 70s! Making gluten free chicken cordon bleu was a breeze. It’s not much more difficult than breading chicken. However, it’s delicious! My version uses an herb prosciutto mix. However, you can use slices of prosciutto instead, to make it easier, which is the traditional method. I enjoyed the extra herbs, though. Plus I had some leftover from my Pork on Pork recipe.
Gluten Free Chicken Cordon Bleu
A classic dish, but this one is gluten free, chicken cordon bleu with Mornay/cheese sauce.
- Butterfly cut the chicken breasts. Begin to slice the thickness of one breast in half, beginning at the uneven edge. End 1/2 to 1 inch before the straight edge. Open it up and pound flat, and thinner. Repeat with second breast.
- Line each breast with 2 slices of mozzarella cheese, just one half of the breast. Then top with some of the prosciutto-herb mixture. Fold closed and seal with several toothpicks.
- Set out a plate or shallow bowl containing the rice flour. Salt and pepper, to taste.
- In another plate, add the beaten egg.
- Lastly, place the bread crumbs in yet another plate.
- Dredge and sprinkle the flour mixture over each breasts on both sides. Coat with beaten egg and then dredge in the breadcrumbs.
- Preheat a heavy skillet with just enough oil to coat the bottom, over medium heat. Add and brown each side of the breasts. Cover, lower heat, and fry for about 20 minutes.
- Serve warm. Top with Mornay Sauce, if desired.
*You may substitute the prosciutto mix with 2 slices of prosciutto per breast.
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