Chicken cordon bleu is one of my favourite meat dishes. As a kid, I used to be very excited when my mum prepared cordon bleu for dinner. She usually just bought it in the store, nothing special, but I love it! Soft chicken with a bread crumb crust and melted cheese that oozes out of it. Gluten-free chicken cordon bleu had been on my list to make for ages (and of course it is also low FODMAP) and when I decided a few weeks ago to prepare a ‘try-out Christmas’ dinner for my parents (to test Christmas recipes for my blog) I decided to try to make a gluten-free chicken cordon bleu.

I felt like I didn’t really get how to make gluten-free crusts yet. Maybe you can remember my recipe for gluten-free fish fingers, the crust there didn’t really work out. This time, I used real bread crumbs instead of oat flour and that worked very well. It turned out to be a delicious gluten-free chicken cordon bleu!

What do you need (for 4 persons)

• 4 chicken breasts
• 4 slices of ham (check the ingredients to make sure it is low FODMAP)
• Grated cheese*
• Gluten-free flour
• Gluten-free breadcrumbs (I used bread crumbs from the brand Consenza, which is sold in several European countries)
• 2 eggs
• Salt and pepper

*Yellow cheese contains little lactose, therefore most people with a lactose intolerance tolerate it. If you have to eat entirely lactose-free, you can use slices of lactose-free cheese. In several European countries, this is available from the brand MinusL.

How to prepare the gluten-free chicken cordon bleu

1. Cut the chicken breasts open in the length. Don’t cut them open entirely, make sure the sides are still connected on one side, so you can open and close them.
2. Put a slice of ham on one-half of the chicken breast and sprinkle some grated cheese on top. Season with pepper and salt. Close it with the other half of the chicken breast.
3. You can keep the chicken breasts together by putting some toothpicks into the sides. Like this, you’ll make sure that the filling will remain in place. Make sure to warn your guests that you put toothpicks into the chicken or remove them yourself directly after baking because you don’t want people to choke on a toothpick.
4. Whisk the eggs and put them into a deep plate. Put the gluten-free flour and the gluten-free breadcrumbs into two other deep plates.
5. Roll the chicken breasts in the flour. Make sure all sides have been covered. Then roll them in the egg mixture and finally through the breadcrumbs.
6. You can put the chicken cordon bleus in the fridge for a while now. If you do that you make sure that the crust will stay in place. I baked them immediately and that also worked well.
7. Heat some oil or butter in a pan. Fry the cordon bleus on medium heat until they have browned on both sides (this takes about 10 minutes). Lower the heat and leave them to simmer with a lid on the pan until the chicken is cooked.

Enjoy!

Will you let me know if you make my gluten-free chicken cordon bleu? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Gluten-free Chicken Cordon Bleu (low FODMAP and lactose-free)

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5 from 1 review

• Author: Karlijn
• Total Time: 40 mins
• Servings: 4 1x

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Description

This gluten-free chicken cordon bleu makes a delicious main course for Christmas dinner with its crunchy crust and the melted cheese dripping out.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts
• 4 slices of ham (check the ingredients to make sure it is low FODMAP)
• Grated cheese*
• Gluten-free flour
• Gluten-free brand crumbs (I used bread crumbs from the brand Consenza, which is sold in several European countries)
• 2 eggs
• Salt and pepper

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Instructions

1. Cut the chicken breasts open in the length. Don’t cut them open entirely, make sure the sides are still connected on one side, so you can open and close them.
2. Put a slice of ham on one-half of the chicken breast and sprinkle some grated cheese on top. Season with pepper and salt. Close it with the other half of the chicken breast.
3. You can keep the chicken breasts together by putting some toothpicks into the sides. Like this, you’ll make sure that the filling will remain in place. Make sure to warn your guests that you put toothpicks into the chicken or remove them yourself directly after baking because you don’t want people to choke on a toothpick.
4. Whisk the eggs and put them into a deep plate. Put the gluten-free flour and the gluten-free bread crumbs into two other deep plates.
5. Roll the chicken breasts in the flour. Make sure all sides have been covered. Then roll them in the egg mixture and finally through the breadcrumbs.
6. You can put the chicken cordon bleus in the fridge for a while now. If you do that you make sure that the crust will stay in place. I baked them immediately and that also worked well.
7. Heat some oil or butter in a pan. Fry the cordon bleus on medium heat until they have browned on both sides (this takes about 10 minutes). Lower the heat and leave them to simmer with a lid on the pan until the chicken is cooked.

Notes

*Yellow cheese contains little lactose, therefore most people with a lactose intolerance tolerate it. If you have to eat entirely lactose-free, you can use slices of lactose-free cheese. In several European countries, this is available from the brand MinusL.

• Prep Time: 20 mins
• Cook Time: 20 mins