When the idea of chicken cordon bleu comes to mind, thoughts of tender chicken, warm gooey cheese, and the perfect amount of breading flood my head. I know what you’re thinking. There’s no way to replicate that idea in an allergy friendly way, but you haven’t tried my recipe yet. By using a few substitutes and making a few subtle adjustments, you can easily make chicken cordon bleu without having to worry about the allergic reactions that come with it. Try it next time you have a little bit of extra time to spare (or some helpers home on spring break 🙂 ) and trust me, you won’t be sorry. It takes a little bit of extra prep work and some patience, but this dish is well worth it!
What you’ll need:
- 3-5 lbs of boneless, skinless chicken breasts- butterflied and trimmed
- about a lb of deli ham
- one package of swiss cheese substitute
- equivalent of 4 eggs worth of egg substitute
- about 3 oz of Dijon mustard
- 3 cups worth of bread crumbs (can be store bought or homemade- for a good bread recipe click here)
- 1-2 cups of gluten free, allergy friendly flour
- 3 cups of frying oil (pictured is peanut, but coconut oil unflavored or sriracha flavored works too, as well as vegetable oil if there isn’t a soy allergy in your house)
- salt and pepper to taste
(1) Butterfly chicken breasts and pound them to loosen them in order to roll easier
(2) Set up your flour and breadcrumbs by spicing them with salt and pepper and spreading them out on a paper plate
(3) Set up your stations. (flour, eggs, breadcrumbs) and (mustard, ham, chicken and cheese)
(4) Lay the butterflied chicken out and smear with the Dijon mustard. Add ham. Then top with cheese.
(5) Roll the chicken up into a burrito shape and secure with toothpicks.
(6) Take the burrito looking chicken and drag it through the flour, then dip it in the egg substitute, and do a quick roll through the bread crumbs.
(7) Heat up the cooking oil and prepare the pans you will use while it warms. I use aluminum foil to cover pans then put racks on top to reduce dishes to be done later.
(8) Fry the rolled up chicken until the toothpicks are no longer needed to hold the chicken together.
(9) Bake in a 350 degree oven for around 45 minutes, flipping every 20 minutes, and checking on them periodically.