Gluten Free Chicken Cordon Bleu

Coated in almond flour and baked until crispy, this gluten free chicken Cordon Bleu still holds a delicious ham filling, but also hidden vegetables for added nutrition.

Chicken cordon BLEUU. It’s like a little crispety-crunchety pocket of chicken love that’s hugging a flavor POP of salty ham and is DRENCHED in ULTRA creamy, CAULIFLOWER SAUCE.

Cauliflower sauce that has wine. Because we need to balance out the “hidden vegetable” shenanigans amirite?

Also. Because FAAAANCCCY people put wine in their food. And drink wine with their meals.

Yes, I am suggesting this a good life choice when you sit down to explosions of yummy pockets of chicken love at your dinner table.

My family used to have “fancy dinner nights” were Momma FFF made chicken cordon bleu. Aaaaand, by “made” I mean she took it out a shiny little red box and put it on the oven. GUYS. I ATE FOOD FROM A BOX AND DID NOT DIE.

I’m mostly just telling you that because I think some people take eating healthy a little too far. I still eat food from boxes on VERY rare occasions. I have a weakness for the odd bowl of KD.

There, I said it. Sometimes you just NEED IT.

Either way. “Fancy boxed dinner nights” were super special and fun in my real-childhood-life and something that still give me warm fuzzies in my belly.

Which obviously need to be re-created in the adult-part of my now-life.

ONE hiccup though. The man that I married can’t eat cheese…which is (USUALLY) key to the making of Chicken Cordon Bleu. I also don’t make our regular, weeknight meals from boxes, so there was also that issue.

Mr. FFF had the idea to use the “cheese” part of last year’s vegan broccoli cheese soup as the sauce. However, this requires soaking of cashews overnight, blending, mixing and other generally time consuming things, that require you to wash WAY TOO MANY DISHES. I just knew this was not going to fly with your stupid-easy-weeknight-dinner-idea needing souls.

But mostly because we know the gluten free cauliflower alfredo baked penne carbonara and cauliflower alfredo baked scalloped sweet potatoes WORKED SO GOOD, so why would it not work as a cheesy-saucy replacement?

With wine. Favorite part of this sauce. Hands down.

It also only takes 10 minute to make. Which is about eleventy billion times shorter than letting cashews hangout in a bowl of water for 24 hours. No one has time for that.

Dredging the chicken in some creamy eggs, and then letting it roll around in a plate full of almond flour and baking it on a cooling rack is the ultimate secret to getting a thin, crispy-crunchy layer of YUM on the outside of your chicken. This is A MUST have, since the sauce is creamy and smooth, with soft ham on the inside.

Gluten Free Chicken Cordon Bleu

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• Author: Taylor Kiser
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Gluten-Free, Omnivore

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Description

Crispy almond-flour coated chicken breasts hide a tasty ham and veggie filling. A creamy cauliflower sauce tops it off!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) Water
• 1.5 cups (355 ml) Cauliflower
• 1 lbs (454 g) Chicken breasts
• Salt
• Pepper
• 8 slices Thin-sliced deli ham
• 1 Large egg
• 0.5 cups (118 ml) Almond flour
• 1 tsp Olive oil
• 0.25 cups (59 ml) Onion
• 1 Tbsp Dry white wine
• 1.5 tsp Dijon mustard
• 1 tsp Gluten free Worcestershire sauce

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Instructions

1. Preheat oven to 425°F (204°C). Bring water to a boil in a medium pot.
2. Add cauliflower, cover, and cook until tender, about 10 minutes.
3. Slice each chicken breast almost all the way through, about 3/4 of the way, but do not cut it in half.
4. Open and flatten each chicken breast with a rolling pin.
5. Place two slices of ham at the edge of each breast and roll tightly.
6. Pat chicken dry with a paper towel and season with salt and pepper.
7. Whisk egg in a medium bowl.
8. Place almond flour in a large, shallow plate.
9. Dip each chicken breast in the egg, then coat with almond flour, pressing to adhere.
10. Generously spray a cooling rack with cooking spray and place the chicken breasts on top.
11. Place the cooling rack on a baking sheet and spray the tops of the chicken generously with cooking spray.
12. Bake until the internal temperature reaches 165°F (74°C), about 15 minutes, or until no longer pink inside. Broil for an additional 2-3 minutes if desired, watching carefully to prevent burning.
13. While chicken cooks, heat olive oil in a small saucepan over medium-high heat.
14. Add onion and cook until golden brown, about 5-6 minutes.
15. Add the onion and drained cauliflower to a small food processor.
16. Add wine, Dijon mustard, Worcestershire sauce, and salt and pepper to the food processor.
17. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
18. Spoon sauce over each chicken breast and serve immediately.

Notes

• For a richer flavor, use Gruyère or Swiss cheese instead of ham.
• To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 chicken breast
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 12
• Carbohydrates: 20
• Fiber: 5
• Protein: 35
• Cholesterol: 150

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