Gluten Free Chicken Cordon Bleu with Creamy Honey Mustard Sauce
 
Prep time
Cook time
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Skip the extra step of breading while still keeping all the flavor, with this Gluten Free Chicken Cordon Bleu with Creamy Honey Mustard Sauce. There's no need for a fancy restaurant if you serve this on a dinner date!
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • For the Chicken:
  • 6 chicken breasts
  • salt
  • pepper
  • dried parsley
  • ground mustard
  • ¼ pound Swiss cheese, cut into 6 long chunks
  • ¼ pound thinly sliced ham
  • toothpicks (about 12)
  • 3 tablespoons butter
  • For the Sauce:
  • 1 cup half and half
  • ½ cup heavy whipping cream
  • 1 tablespoon mustard
  • 2 teaspoons honey
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon liquid smoke
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
Directions
  1. Preheat oven to 350 degrees.
  2. Assemble chicken by first preparing chicken ingredients. Cut Swiss cheese into 6 thick strips and set aside. Divide shaved ham into 6 portions and set on top of each piece of cheese.
  3. Prepare chicken breasts by pounding chicken flat to about ¼" thick, making sure that the smooth side of the breast is facing down.
  4. Once chicken is pounded out, generously salt and pepper pounded side. Season with a few shakes of parsley and ground mustard. Place cheese and ham at the wider end of the chicken breast. Fold sides of chicken into the middle to secure cheese from melting out, then starting from the wider top end of the chicken (the end with the cheese and ham), roll the chicken tightly, tucking in the sides, until you get to the thinner end. Secure with toothpicks. Generously season all sides of chicken roll with salt and pepper.*
  5. In a large cast iron skillet, melt 3 tablespoons of butter over slightly greater than medium heat (6 out of 10). Once pan is hot enough that a drop of water sizzles, place chicken breasts in pan. Allow chicken to sear for 2-3 minutes or until golden brown. Turn to the other side and sear until golden brown. Sear both edges.
  6. Transfer cast iron pan into oven and bake chicken at 350 degrees for 35-40 minutes or until chicken is cooked through.
  7. While chicken is cooking, whisk together ingredients for the sauce. Set aside.
  8. Once chicken is done cooking, remove chicken from skillet and set aside. Strain drippings of pan into a gravy strainer, discarding oil. Pour juices back into the pan.
  9. Heat juices in the skillet over medium heat until juices begin to simmer. Stir drippings until they darken in color (dark amber). Whisk ingredients of sauce again. Slowly pour sauce into pan with drippings, whisking vigorously as you are pouring. Bring sauce to a boil while slowly stirring. Once sauce boils, reduce heat to a low boil and cook for 3-5 minutes or until sauce thickens to your preference, stirring continuously. Season sauce to taste.
  10. Remove sauce from heat and spoon over chicken. Serve chicken and sauce warm.
Notes
*Chicken can be prepared a day in advance and left raw in the fridge for easy cooking. Just remove from fridge 10 minutes before searing.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chicken-cordon-bleu-with-creamy-honey-mustard-sauce/