Stovetop Chicken Cordon Bleu ~ Gluten Free

Stovetop Chicken Cordon Bleu

My mother used to make Chicken Cordon Bleu when I was growing up and it always made me feel so special, because she put so much time into pounding out the chicken until it was really thin and then rolling it up with Swiss Cheese and Ham (and sometimes a sweet pickle in the very center!), then breading the outside and baking it in the oven until all of the sweet and salty flavors melded together! This easier and quicker version has all of the same delicious flavors, but without all of the pounding, rolling and baking…and it’s Gluten-Free 😉 Enjoy!

  • 2 Cups Broccoli, chopped
  • 3 Cups Dry Gluten Free Pasta (I use Fusilli or Elbow)
  • 2 Tbsp Butter, salted
  • 4 Boneless, Skinless Chicken Breasts (rinsed, patted dry with paper towels and cut into bite-size pieces)
  • 1/2 Medium Vidalia Onion, chopped
  • 2 large pinches Ground Pepper
  • 2 Heaping Tbsp Dijon mustard (Creamy or with seeds)
  • 2 Cups Skim Milk (or 1%; 2%; Whole (I use Skim for a healthier version))
  • 1 Heaping Cup Swiss Cheese, shredded
  • 1 1/2 Cups Ham, diced (I use GF Honey Ham for a bit of sweetness)
  • 2-3 Tbsp Dried Parsley (for serving to add a bit of color ;))
  • GF Italian Flavored Bread Crumbs (for serving (I just sprinkle a little on top after plating))
  1. Gather all of the ingredients.
  2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
  3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
  4. Note: I usually start this step while the pasta is cooking 😉
    In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
  5. Once the butter is melted, add the chopped onions and cook until translucent.
  6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
  7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
  8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
  9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
  10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
  11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

Note: If you want to make this dish ahead of time, turn it into a casserole! Just scoop the finished skillet ingredients into a 9 x 13 casserole dish (minus the Bread Crumbs or Parsley at this point) and refrigerate for 1-2 days or freeze for up to 3 months. Once you are ready to heat it up, preheat the oven to 375 degrees; sprinkle the top with desired amount of Bread Crumbs (about 3/4 cup); cook for about 30 minutes or until bread crumbs are a golden brown (if cooking from frozen, add about 20-25 minutes); top with Parsley and serve!

Dinner, Main Dish



Chicken Saltimbocca (Gluten Free)

Chicken Saltimbocca

Yummy! If you like Chicken, Ham and Cheese, then this is the dish for you. This recipe is easy to make and very tasty! It’s a winner in our home…I hope you and your family enjoy as much as we do :).

  • 3-4 Large Boneless, Skinless Chicken Breasts (Trimmed and Rinsed)
  • 3-4 Slices Ham (I used somewhat thick slices, but any thickness will do)
  • 3-4 Slices Swiss Cheese
  • 1-3 Tomatoes (I used whatever tomatoes were ready in my garden; Seeded and chopped)
  • Dried Marjoram
  • 1/3 Cup Bread Crumbs (I used Gluten Free)
  • 2 Tablespoons Parmesan cheese, grated
  • 2 Tablespoons Parsley
  • 1/4 Cup Butter, salted (Melted)
  1. Preheat oven to 350 degrees.
    Gather the ingredients.
  2. In a wide, shallow bowl combine the bread crumbs, Parmesan Cheese and Parsley. Set aside.
  3. Place a chicken breast between plastic sheets (or wax paper) and pound to about 1/4″ at the thickest point (usually at the center of the breast). Repeat with the rest of the breasts.
  4. On each breast, place 1 slice Ham, 1 slice Cheese and top with 1-2 Tablespoons of the chopped tomatoes and sprinkle with Marjoram.
  5. Roll up each breast and secure with wooden toothpicks.
  6. Next, dip each breast in the melted butter, coating well, then roll each in the crumb mixture, coating well. Place in a shallow baking dish.
  7. Bake for 40-45 minutes.
  8. Let rest for a couple of minutes before serving. Enjoy with your favorite sides!

With Chicken Breasts being so large these days, I usually serve 1/2 a roll to each person. So, this recipe served 6 people.

Main Dish