Chicken Cordon Bleu (GF)
4 (4-6 oz.) Boneless Skinless Chicken Breasts
4 (1/2 oz.) slices Deli Ham (your choice of favor)
4 (1/2 oz.) slices Swiss Cheese
8 tbsp. Unsalted Butter, melted
1 -1½ cups Gluten-Free Breadcrumbs (seasoned if desired)
¼ cup Grated Parmesan Cheese, divided
1 can Gluten-Free Cream of Chicken Soup
1-2 tsp. Corn Starch
½ cup Mayonnaise
1 cup Sour Cream
1 large Fresh Egg, yolk only
Pound out each chicken breast to a little over a ¼ inch thick. Lay a slice of ham on top of each breast followed by a slice of cheese. Roll up chicken, tucking in the ends as you go. Either bind with butcher string or toothpicks. Have melted butter in a flat bowl as well as the breadcrumbs. Coat the breasts in the butter and then roll in the breadcrumbs to coat completely. Place in a 9x13 baking dish, cover with foil or film and refrigerate at least 2 hours before continuing. You could refrigerate up to overnight. Remove baking to a counter and let rest for 15 to 20 minutes before sprinkling with some of the Parmesan cheese. Place baking dish uncovered in a pre-heated 375-degree oven for 30 minutes. While chicken is in oven, take a medium sauce pan over medium heat and warm the soup. Add corn starch to thicken before adding the mayonnaise, sour cream, egg yolk and remaining Parmesan cheese. Reduce heat to low and stir occasionally. Once you remove baking dish, pour half of sauce over the chicken and return to the oven for an additional 15 minutes or until chicken is done. Serve the remaining sauce with the meal.
Note: If you are not a Swiss cheese fan, try your favorite cheese instead.
Ideas for Future Efforts_______________________________________