Almond flour is a simple way to make traditional chicken cordon bleu gluten free
These cordon bleu rolls are an impressive way to serve chicken, and no one has to know how easy they are to make except the chef.
These chicken rolls are so appetizing and look beautiful on the plate. I like to serve them with mashed potatoes and a colorful veggie. Here, almond meal is used for the gluten-free crust, which stands up nicely when lightly browning the rolls in a skillet.
For the garnish, I like to take a couple of extra pieces of sliced Swiss cheese, roll them up tightly and then cut them in thin slices to make little curls. When added on top of the cordon bleu, they look pretty along with some fresh thyme.
The hardest thing about this recipe might just be spelling the word "bleu" and not "blue."
These can be served whole or cut into thick slices to show off the pretty inside.
2 boneless, skinless chicken breasts, sliced in half lengthwise
12 thin slices deli ham
10 slices Swiss cheese, divided
4 dashes salt
6 dashes ground black pepper
3 dashes garlic powder
3/4 cup almond meal
1/3 cup canola oil
2 teaspoons fresh thyme leaves, for garnish
Heat the oven to 300 degrees F.
On a large piece of plastic wrap, lay a piece of chicken. Top the chicken with another large piece of plastic wrap.
Using the smooth side of a meat tenderizer, carefully pound the chicken to make it about 1/4 inch thick.
Lay 3 slices of ham on top of each piece of chicken, and then a slice of cheese on top of the ham. Starting with the shortest side of the chicken (widthwise), roll it as tightly as possible. Repeat with the remaining pieces of chicken, ham and cheese.
To a medium-size, shallow bowl, add the almond meal. Roll each piece of chicken in the almond meal to cover all the sides.
Heat a large skillet on medium heat, and add the canola oil.
Drop a few bits of the meal into the pan, and when it sizzles, add the chicken with the fold side down.
Watch the chicken closely, as it will brown fast. As the bottom side of the chicken turns a golden color, turn the chicken over to another side, until all sides of the chicken are golden.
Transfer the chicken to a wire rack that is sitting on top of a cookie sheet or pizza pan.
Bake uncovered until the chicken is thoroughly cooked (about 10 minutes).
Right after removing the chicken from the oven, lay a slice of cheese on top of each chicken roll.
Meanwhile, roll up and thinly slice the remaining cheese into small curls for garnish.
Remove the chicken from the oven, and while hot, garnish with thinly sliced curls of cheese and fresh thyme.