Monday, May 23, 2011

Chicken Cordon Bleu Recipe (Gluten-free)

I love the Chicken Cordon Bleu I've eaten before at Cafe Christa in Leavenworth, WA. Inspired by theirs, I wanted to make my own version of Chicken Cordon Bleu at home using rice meal in the coating instead of bread crumbs, and my recipe turned out fantastic! My house smells absolutely wonderful when I'm cooking this meal. The chicken is moist and juicy with a nice crust, and the goat cheddar and ham stuffing is heavenly. This is a family favorite in my house that we can eat every now and then when we're craving something different and special.

Chicken Cordon Bleu Recipe

2 boneless, skinless chicken breasts
2 slices of ham lunchmeat (or as much or little as you like)
2 slices of goat cheddar or swiss cheese (or as much or little as you like)

1/4 cup Cream of Rice hot cereal (dry)
1/4 cup fresh shredded parmesan cheese
1 tsp basil

1/4 cup of vegetable oil
Salt and pepper to taste

On the thick end of one of the chicken breasts, insert a sharp knife and make a pocket in the middle of the breast to hold the ham and cheese. Try not to cut through the chicken and out the side, you just want a pocket on the inside of the breast. Fold the a slice of ham lunchmeat in half, and put a slice of goat cheddar or swiss cheese in the fold of the ham, and insert it into the pocket of the chicken breast. Make sure it doesn't poke out of the opening. Do the same with the other chicken breast.

Preheat oven to 400 degrees.

In a small bowl, mix together the rice meal, parmesan cheese, and basil. Pour it onto a plate. Lay a chicken breast in the coating and completely coat the first side, then turn it over and coat the other side. Do the same with the other breast.

Pour the safflower oil into a large skillet and heat it to Med. High heat. When you drop a piece of the coating in and it sizzles, the oil is ready for the chicken breasts. Add the chicken breasts and fry them for 3-4 minutes per side just to brown them and set the coating. Salt and pepper to taste.

When done frying, set the chicken breasts on a paper towel to blot away excess oil, then add them to a baking pan that has been sprayed with non-stick cooking spray. Put it in the oven, uncovered, for 30 minutes to finish cooking the chicken through. This chicken goes great with wild rice as a side dish. Serves 2 adults (and one small child) as a main course.

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