Gluten Free Chicken Cordon Bleu

Total time1 hr 15 min

Prep time25 min

Cook time35 min

Boneless chicken breasts are pounded thin, wrapped around folds of deli ham and melty Swiss cheese, then rolled into tight bundles that hold their shape as they bake. A garlicky, savory coating locks in a deep golden crust while the oven works its magic, and the inside stays juicy with that classic ham-and-cheese pull. Once out of the oven, each roll gets draped in a silky Dijon cream sauce built from butter, chicken broth, and a splash of heavy cream, whisked until glossy and rich. A sprinkle of fresh parsley adds a little brightness to finish the plate. It's a comforting, restaurant-style dinner that's a genuinely solid choice for a gluten free table, no fuss required to make it feel special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6–7 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
4 slices deli ham (about 4 oz total)
4 slices swiss cheese (about 3 oz total)
½ tsp kosher salt
¼ tsp black pepper

For the coating

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp dijon mustard
2 tbsp water
1 cup panko breadcrumbs
½ tsp garlic powder
½ tsp onion powder
2 tbsp olive oil

For the sauce

1 tbsp unsalted butter
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup low-sodium chicken broth
¼ cup heavy cream
1 tbsp dijon mustard
¼ tsp kosher salt

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Heat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each breast with the salt and pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!