Gluten Free Classic Chicken Cordon Bleu

Total time1 hr 30 min

Prep time30 min

Cook time30 min

Tender chicken breasts get pounded thin, wrapped around savory ham and melty Swiss, then rolled tight so every slice reveals that classic spiral center. A quick chill helps the rolls hold their shape before they're coated in a crisp, golden crust and seared until deeply browned on all sides. From there, a stint in the oven finishes the chicken through while keeping the ham and cheese filling warm and gooey. The real star is the pan sauce: a silky, Dijon-spiked cream sauce brightened with a touch of lemon, spooned generously over each sliced portion. Finished with a scatter of fresh parsley, this one plates up like something from a bistro kitchen but comes together with straightforward technique anyone can follow at home. It's a dependable, satisfying dinner to add to a gluten free rotation whenever you're craving something a little special.

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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
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4 thin slices deli ham (about 3 oz total)
4 slices swiss cheese (about 3 oz total)
½ tsp kosher salt
¼ tsp black pepper

For the breading

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.
2 large eggs
1 cup panko breadcrumbs
½ tsp garlic powder
½ tsp paprika
2 tbsp olive oil

For the Dijon cream sauce

2 tbsp unsalted butter
2 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
½ cup heavy cream
2 tbsp dijon mustard
1 tsp fresh lemon juice
salt and pepper to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). 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.
2
Season the top surface of each pounded breast with salt and pepper. Lay one slice of ham over each breast, then one slice of Swiss cheese on top of the ham, leaving a 1/2-inch border around the edges.

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