Gluten Free Chicken Cordon Bleu

Chicken cordon bleu always sounds fancy, but it’s really just chicken rolled up with ham and cheese, breaded, and baked until crispy. And yes, you can absolutely make it gluten free.

This version uses gluten free flour and gluten free panko breadcrumbs, so the coating comes out just as golden and crunchy as the traditional recipe.

I love this dish because it works great as a weeknight dinner but also looks nice enough to serve when you have guests over. It pairs well with a simple salad or some roasted vegetables.

The inside stays juicy and the cheese melts perfectly as it bakes. Every slice looks so good when you cut into it.

If you’ve been looking for a gluten free main dish that actually feels special, this is it.

Why You’ll Love This Recipe

Crispy Golden Coating Without the Gluten – The parmesan-panko crust bakes up incredibly crispy and golden so you will never miss traditional breadcrumbs.

Melty Cheese in Every Bite – Slicing into the roll reveals perfectly melted Swiss cheese oozing through layers of savory ham.

Restaurant-Quality at Home – This looks and tastes like something you would order at a fancy restaurant but you can make it in your own kitchen.

Ingredients

• 4 Large Boneless Skinless Chicken Breasts
• 8 Slices Deli Ham
• 4 Slices Swiss Cheese
• 1/2 cup Gluten Free All-Purpose Flour
• 2 Large Eggs
• 1 tbsp Dijon Mustard
• 1 1/2 cups Gluten Free Panko Breadcrumbs
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Olive Oil
• 2 tbsp Unsalted Butter, melted

How to Make

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place each chicken breast on a cutting board, cover with plastic wrap, and use a rolling pin or meat mallet to pound them to an even 1/2 inch thickness.

Step 2

Lay 2 slices of ham and 1 slice of swiss cheese on top of each chicken breast. Roll the chicken up tightly from one end to the other, tucking in the sides as you go. Secure each roll with toothpicks if needed.

Step 3

Set up a breading station with three shallow dishes. Place the gluten free flour in the first dish. Whisk together the eggs and dijon mustard in the second. In the third, combine the gluten free panko, parmesan cheese, garlic powder, paprika, salt, and pepper.

Step 4

Roll each chicken bundle in the flour, shaking off the excess. Dip it into the egg mixture, letting any excess drip off, then press it into the panko mixture, coating all sides evenly.

Step 5

Place the breaded chicken rolls seam-side down on the prepared baking sheet. Mix together the olive oil and melted butter, then drizzle it evenly over the tops of the rolls.

Step 6

Bake for 28 to 32 minutes, until the coating is golden and crispy and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then remove the toothpicks, slice each roll in half on the diagonal, and serve.

My Tips

Pound the Chicken Evenly

When you pound the chicken, you want every part of the breast to be the same thickness. If some spots are thinner than others, those thin parts will cook faster and dry out while the thicker parts are still catching up.

Start pounding from the center and work your way out to the edges. You’re aiming for about 1/2 inch thick all the way across. This also makes it way easier to roll up without the chicken cracking or tearing.

If a piece is really thick in the middle, you can butterfly it first by slicing horizontally through the thickest part without cutting all the way through, then open it up like a book and pound it from there.

Keep the Rolls Tight

When you roll the chicken around the ham and cheese, roll it as tightly as you can. A loose roll will come apart in the oven, and the cheese will leak out all over the baking sheet instead of staying melted inside where you want it.

Tuck the sides in first like you’re wrapping a burrito, then roll from one end to the other. Use toothpicks to pin the seam and the tucked-in sides so nothing opens up during baking.

Placing them seam-side down on the baking sheet also helps hold everything together while the chicken firms up in the oven.

Press the Breadcrumbs On Firmly

Gluten free panko doesn’t stick as easily as regular breadcrumbs because there’s no gluten to help it bind. So when you get to the panko step, really press the crumbs into the chicken with your hands instead of just lightly rolling it around.

Use one hand for the dry dishes and one hand for the egg mixture. This keeps your fingers from getting caked with a thick layer of breading that wastes your coating and makes it clumpy.

Make sure every spot is covered, especially the ends and the seam. Any bare spots will dry out and won’t have that nice golden crunch.

More Tasty Recipes

• Gluten Free Crispy Chicken Parmesan
• Gluten Free Chicken Marsala
• Gluten Free Crispy Chicken Tenders
• Gluten Free Chicken Katsu
• Gluten Free Chicken Piccata

FAQ

How do I keep the chicken from unrolling while it bakes?

Toothpicks are the easiest fix – just insert one or two through the seam to hold everything in place. Placing the rolls seam-side down on the baking sheet also helps gravity do the work for you.

Just remember to remove the toothpicks before slicing and serving so no one gets a surprise at the dinner table.