Friday, April 19, 2013

Chicken Cordon Bleu


I think one of the most frustrating things for me is that my husband isn't a fan of Chicken. Since Chicken is one of the only meats I enjoy, it can be hard to please both of us. Today I decided to just make what I wanted for once.  I walked to my local organic market to get some free range organic Chicken thinking: "oh well, if he doesn't like his, I will eat it".  Boy oh boy was I wrong. My husband loved this dish so much he gave me two thumbs up and asked me to add it to my regular meal rotation. It may not be the healthiest way to eat chicken, but it sure is the tastiest! The pan sauce makes this dish extraordinary. I think my husband licked his plate clean. This recipe makes 4 servings.

Gluten-Free Chicken Cordon Bleu

2 skinless, boneless chicken breasts, cut in half
4 slices Fontina cheese
4 slices ham
1 tablespoon 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 breast halves as thin as you can with a tenderizer.
Place a cheese and ham slice together. Fold the ham over cheese to help keep the cheese from oozing out once it is melted. 
Place on each flattened chicken breast.
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. I serve mine over a bed of baby spinach, and it is scrumptious!

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