Chicken Cordon Bleu

Post date: Feb 14, 2016 1:41:03 AM

2 chicken breast halves

4 slices Swiss cheese

4-6 slices of thinly sliced ham

3 Tbsp. mayonnaise

1 1/2 Tbsp. Dijon mustard

1/2 tsp. salt

Pepper

1/2 cup gluten free panko breadcrumbs

Dijon Cream Sauce (makes 1 cup)

1 1/2 Tbsp. butter

1 1/2 Tbsp. gluten free flour (brown or white rice - nothing with xanthan or guar gum in it)

1 1/4 cups milk

2 Tbsp. Dijon mustard

3 Tbsp. Parmesan cheese, finely grated

1 tsp. thyme leaves (optional)

Salt and pepper

Directions for Chicken:

Preheat oven to 350.

Cute a pocket into each chicken breast. Fold the cheese in half and place 2 pieces inside of each pocket. Do the same with the ham. Close the pocket and transfer to baking tray.

Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the surface of the chicken.

Sprinkle panko breadcrumbs over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken.

Spray with oil then bake for 25-30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon mustard sauce.

Dijon Cream Sauce Directions:

Melt butter over medium heat in a small saucepan. Add gluten free flour and cook for 1 1/2 minutes.

Add half of the milk and whisk until the flour mixture is blended in.

Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.

Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve over chicken.