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Chicken Cordon Bleu
Recipe from Whole Food for Your Family, page 108
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast
- 8 thin slices deli ham
- 1/2 cup tapioca flour
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Toothpicks
For the Cheese Sauce:
- 3/4 cup canned full-fat unsweetened coconut milk
- 2 tablespoons tapioca flour has to be tapioca flour to get the right stretch!
- 2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
Make the Chicken
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Halve each chicken breast horizontally. Pound each half thin - as thin and even as possible - between two sheets of parchment paper. I like to use a kitchen mallet for this, but you can also use the bottom of a mug. Pat chicken dry to help to help breading stick.
Make the Cheese Sauce
- In a small saucepan over medium heat, combine the coconut milk, tapioca flour, nutritional yeast, garlic powder, onion powder, and salt. Cook, stirring, until the mixture thickens, and becomes tacky, 3-4 minutes. Remove the pot from the heat and allow the sauce to cool.
Build the Chicken Cordon Bleu
- Lay a clean sheet of parchment paper on a work surface. Place on chicken half on the paper and top with 2 pieces of ham and 2 tablespoons of the cheese sauce. Roll up the chicken ans secure it with a toothpick. Repeat with the remaining pieces of chicken.
- In a small bowl, combine the starch, paprika, garlic salt, and pepper. In another small bowl, beat the eggs.
- Carefully coat the chicken rolls first with the starch mixture, then with the egg, and then the starch mixture a second time. Shake off any excess after each step. Repeat with each chicken roll and arrange the dredged chicken on the prepared baking sheet. Spray them generously with cooking spray and bake for 30 minutes, until the chicken is cooked through and the outside is crispy.
- FREEZE in a sealed container for up to 3 months.
Notes
EGG-FREE: To make this egg-free, use 1/2 cup coconut milk to bread the chicken instead of the two whisked eggs.Â
Nutrition
Calories: 334kcalCarbohydrates: 20gProtein: 31gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 167mgSodium: 924mgPotassium: 656mgFiber: 1gSugar: 0.2gVitamin A: 540IUVitamin C: 2mgCalcium: 31mgIron: 3mg
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