Tuesday, November 15, 2011

Mini Chicken Cordon Bleu (gluten free)

Tay recovered from her gluten exposure and all is good again in the Silbaugh house.
We had a rain storm today! It totally felt like I was back in Oregon. The trees were blowing and it was dark and dreary, but it felt so homey. Yes, it is just because I grew up an Oregonian, so when it pours (which is very rarely), it makes me feel all warm and fuzzy. Such a change from me complaining about rain non stop when I lived in Sherwood. I lit the fire and all my candles at about noon. The kids were lazy in their sweats and cuddled with me on the couch. I cooked.... pretty much the perfect day! As long as I get my sunshine back tomorrow.
We decided we were in the mood for some Chicken Cordon Bleu. Perfect comfort food.  I wanted to make smaller ones though, so I went for some free range chicken tenders. I also used Fontina because I am not a big Swiss cheese fan. uh... Yum! I loved it, all the kids loved it, yes we had a couple strays stop by like usual, I love it when my strays stop by! There is none leftover. I hope you all enjoy this as much as we did. Adapted from AllRecipes



12 skinless, boneless chicken tenders
6 thin slices Fontina cheese cut in half to make 12
6 slices ham cut in half to make 12
2 tablespoons gluten free all-purpose flour
2 tablespoons parmesan cheese
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream



Pound chicken tenders as thin as you can with a tenderizer. 

Place a cheese and ham slice together
and roll to help keep the cheese from oozing out once it is melted

 Place on each chicken tender.
Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the flour, Parmesan, and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
Add the wine and bouillon. Reduce heat to low, cover, and simmer for 20 minutes, until chicken is no longer pink and juices run clear.



Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.

Pour over the Chicken. Serve warm.



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