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



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish