Chicken Cordon Bleu (Gluten Free)

Chicken Cordon Bleu

I’m sure you might have noticed that I haven’t written a recipe in a while. I have just been in a food funk. I’ve been training for the physical test I’ve mentioned in my previous posts. I’ve stuck with the same old same old. I could write some recipe reviews… But I’ve just needed something that was astounding. Something to knock the socks off my taste buds.

I went to the books I had on hand for inspiration. I had one book in particular that I hadn’t really looked at in a while… I’m not a fan of their recipes because they use a lot of “gut irritants” in their recipes even though they’re technically gluten free. They’re far from Paleo and AIP. But…I keep them on hand. You never know when they’ll inspire you. Anyone who has read a recipe of mine might know… I don’t follow recipes often. I’ve been doing this enough, I can look at a recipe and tweak it to our personal dietary needs.

Here we go…

Chicken Cordon Bleu (Gluten Free)

  • Servings: 4-6
  • Time: 30 Prep 40 Cooking
  • Difficulty: Moderate
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Ingredients:

  • Thinly Sliced Chicken Breast (You can pound it thin with a mallet.)
  • Thinly Sliced Ham
  • Provolone Cheese
  • Swiss Cheese
  • 2 eggs or A Flax Egg (For Egg Free Option: 6 Tbsp. Water, 3 Tbsp. Flax Seed)
  • Finely Ground Almond Flour (Blanched Almond Flour works best.)
  • Blanched Slivered Almonds
  1. Preheat oven to 350 Degrees F (175 C)
  2. Depending on whether you tolerate eggs or not, mix the eggs with some salt and pepper, or mix up your flax egg. Set it aside.
  3. Use a food processor to turn the blanched slivered almonds into bread crumb sized pieces. Don’t over process or it’ll turn to almond butter.
  4. Pound your chicken breasts thinly between two pieces of plastic wrap.
  5. Add the ham and two cheeses onto the chicken and roll them tightly.
  6. Place a toothpick so that it does not come open and place the roll seam side down.
  7. Dip each roll, carefully, in the almond flour.
  8. Dip into egg or flax egg mixture.
  9. Roll in the almond “crumbs.”
  10. Place in a deep casserole dish, spaced evenly.
  11. Bake for 30-40 minutes until the internal temperature reaches at least 165 degrees F (74 C). You can check this carefully by using a meat thermometer. If you don’t have one, don’t be afraid to just cut it open. Better safe than sorry with chicken.
  12. Serve with your favorite side dishes.

You can enjoy this recipe with a salad, like picture above, or you could add another of your favorite sides. I think asparagus or cauliflower mash would be very yummy. I remember what the conventional, frozen cordon bleu tasted like. It has that an enhanced flavor with half the over processed ingredients, and 10 times the satisfaction of a job well done.

I do hope if you try it that you enjoy. If you have any questions, please feel free to ask in the comments below. Feel free, also, to experiment! Try it without the breading. Try it using crumbed pumpkin seeds… Go crazy! You have my permission to make this awesome dish awesome, in whatever way that means for you.

I’m sending you an old family classic, remade, from my Common Sense Kitchen to yours. Come back next time to see what this Paleo and AIP, Crossfitter, Professional Encourager, Common Sense Cook will come up with next.

-Ami M. Lee, The Common Sense Cook