With the arrival of Riley (our second son) we have been looking for recipes that are easily frozen and when thawed, don’t turn to mush. My sister had made Chicken Cordon Bleu before with corn flakes, and it was really good. The problem now is that we think Landon’s stomach is sensitive to corn, so that goes out the window and in comes rice chex (we would have tried rice crispies, but the malt makes both Landon’s and my stomachs uneasy).
Chicken Cordon Bleu
Author: Brad Hays
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 9
Gluten, dairy, corn, soy, etc free Chicken Cordon Bleu. This is a great alternative to the traditional conrdon bleu, and an alternative cheese could be used to make it more like the real thing, depending on your allergies.
Ingredients
- 1 3 lb bag of chicken breasts, skinless and boneless
- Kosher salt
- Ground black pepper
- Ham, Sliced
- ⅔ teaspoons thyme leaves,
- ⅔ teaspoons Oregano,
- ⅔ teaspoons Parsley,
- ⅔ teaspoons Basil
- teaspoon powdered garlic
- 2 cup rice Chex, crushed
- 1 teaspoon olive oil
- optional: Cheese alternative, sliced)
Instructions
- Preheat oven to 350 degrees F.
- Gently pound the chicken to ½-inch thickness. Take care not to pound too hard because the meat may tear or create holes.
- Lay 1-2 slices of ham on each breast, covering the ½ the chicken. (optional cheese substitute slices here too)
- Fold the chicken in half , and bind with tooth picks .
- Crush the Chex until desired consistency.
- Combine salt and pepper with thyme, kosher salt, pepper, and crushed Chex.
- Brush the chicken with oil, then dip in the above mixture. Coat chicken well.
- Place completed chicken on a baking pan and bake for 20 minutes until browned and cooked through.
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