Chicken Cordon Bleu
Chicken breast pounded thin, rolled around ham and a cooked cheese sauce, breaded twice and baked. The dairy-free cheese sauce is what holds the filling together — it sets firm enough to roll. From Whole Food for Your Family (Autumn Michaelis).
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts, excess fat trimmed
- 8 thin slices deli ham
- ½ cup tapioca, arrowroot, or potato starch
- 1 ½ teaspoons paprika
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 large eggs
- Nonstick cooking spray
Cheese sauce
- ¾ cup full-fat coconut milk
- 2 tablespoons tapioca flour
- 2 tablespoons nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Instructions
Heat the oven to 350°F and line a rimmed baking sheet with parchment.
Halve each chicken breast horizontally, then pound each half as thin and even as you can between two sheets of parchment. Pat dry so the breading sticks.
For the cheese sauce, combine the coconut milk, tapioca flour, nutritional yeast, garlic powder, onion powder, and salt in a small saucepan over medium heat. Cook, stirring, until it thickens and turns tacky, 3 to 4 minutes. Take it off the heat and let it cool.
Lay a chicken half on a clean sheet of parchment, top with 2 pieces of ham and 2 tablespoons of the cheese sauce, roll it up, and secure with a toothpick. Repeat.
Combine the starch, paprika, garlic salt, and pepper in a small bowl. Beat the eggs in another.
Coat each roll in the starch mixture, then the egg, then the starch again, shaking off the excess each time. Arrange on the sheet pan, spray generously, and bake 30 minutes, until cooked through and crisp outside.
Notes
Double-dredging is what gives it a crust without frying. Do not shorten it to one pass.
For egg-free, use ½ cup coconut milk instead of the beaten eggs.
Ordinary mozzarella works in place of the dairy-free sauce if that is not a concern — but cool it or chill it first so it does not run when you roll.