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Baked Chicken Cordon Bleu

Sliced gluten-free chicken cordon bleu with a crispy golden coating, visible ham and melted cheese filling, served on a white ceramic plate.
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Baked Chicken Cordon Bleu is a cozy gluten free chicken dinner with tender chicken breasts wrapped around deli ham and Swiss cheese. The crispy panko Parmesan coating bakes up golden, and the creamy Dijon sauce makes each slice rich, savory, and ready for a comforting family meal.

Ingredients

Scale

For the Chicken

  • 4 boneless skinless chicken breasts
  • 8 slices deli ham
  • 4 slices Swiss cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Gluten Free Coating

  • ½ cup gluten free all purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 ½ cups gluten free panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil or melted butter

Creamy Dijon Sauce Optional

  • 2 tablespoons butter
  • 2 tablespoons gluten free all purpose flour
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Prepare the chicken: Preheat the oven to 400°F. Butterfly each chicken breast, then pound it to an even ¼ inch thickness. Season both sides with salt, black pepper, garlic powder, and paprika.
  2. Fill and roll: Place 2 slices of ham and 1 slice of Swiss cheese on each chicken breast. Roll tightly around the filling and secure with toothpicks.
  3. Bread the chicken: Add the gluten free flour to one shallow dish. Whisk the eggs with milk in a second dish, then mix the gluten free panko, Parmesan, Italian seasoning, and onion powder in a third dish.
  4. Coat each roll: Dip each chicken roll into the flour, then the egg mixture, then the breadcrumb mixture. Press the coating onto the chicken so it sticks well.
  5. Bake until golden: Place the rolls seam side down on a baking sheet and brush with olive oil or melted butter. Bake for 30 to 35 mins, until the crust is golden and the chicken reaches 165°F in the center.
  6. Make the sauce: Melt the butter in a small saucepan over medium heat. Whisk in the gluten free flour, then slowly whisk in the milk, Dijon mustard, and Parmesan until smooth and thickened.
  7. Rest and serve: Let the chicken rest for 5 mins before removing the toothpicks and slicing. Serve with the creamy Dijon sauce spooned over the top or on the side.

Notes

Do not overfill the chicken or the cheese may leak out during baking. For the crispiest leftovers, reheat the sliced chicken in a 350°F oven until hot in the center. Use certified gluten free ham, mustard, seasonings, flour, and panko if cooking for someone with celiac needs.

Nutrition

Keywords: chicken cordon bleu

Find it online: https://thesavorymama.com/baked-chicken-cordon-bleu/