I know that Chicken Cordon Bleu is supposed to be oozing with cheese. I thought about replacing it with fake cheese, but there really aren't any good swiss cheese substitutes. Honestly, if you get a nice flavorful ham, you won't even miss the cheese. Sorry about the shadows in the picture, I had to take it myself. I've learned a lot from amanda, but I don't think I will ever be the photographer that she is. :)4 Boneless skinless chicken breasts
Thinly sliced ham, enough to fill chicken
1 Stick of dairy free margarine, melted
about 1 c of Gluten free bread crumbs
Grease a baking dish. Preheat oven to 375 degrees.
There are two ways to go about preparing your chicken. My favorite way is to place a chicken breast in a gallon size ziplock bag and pound it until it is about ¼” thick, then roll it up. The other way is easier, simply slice your chicken breast across the middle and open it like a sandwich. Sprinkle the chicken with a little salt and pepper. Place the ham inside. If you are rolling it then do so now and secure with a toothpick, otherwise just close your “sandwich”. Dip it in the melted margarine, making sure that every bit is covered, then fully coat with breadcrumbs. Place in baking dish. Repeat with each piece of chicken. Sprinkle any remaining breadcrumbs over the top and drizzle any remaining margarine over that.
Bake for approximately one hour, or until chicken is fully cooked.
P.S. Don't forget to take out the toothpicks!!! (oops)
1 comment:
Those look great. The cheese always oozes out when you cut it, so it's probably better without it anyway!
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