Gluten Free Mexican Cordon Bleu
My mom came across a recipe for a Mexican style Chicken Cordon Bleu a billion years ago and it immediately became my favorite. I requested it for every birthday dinner since the day she discovered it. I’ve revamped it to a degree to make it healthier, but there are just some things you can’t change without really altering the flavor profile so I included some notes below for guidelines. I’ve also added some snarky commentary – I was in a mood. I’d give credit for the original but this was back when recipes were carved into cave walls so I honestly have no idea where it came from.
Ultimately it’s been renamed over and over by my family and only my mother calls it by the original. To make it easier here though, I’ll call it Mexican Cordon Bleu. It’s an easy recipe, freezing (after cooking) and reheating well.
Components…
First, I note in the recipe to use 3 large or 6 regular sized boneless, skinless breasts. If you’re using three large breasts (think of a chicken with breast implants – that’s what I’m talking about), slice through in half to make these thinner. But honestly, if they’re really that thick and gigantic, they’re loaded with antibiotics frequently used to plump up these poor chickens and that’ll kill you slowly. You’re welcome for the pep-talk. I personally use pastured chickens so the breasts tend to be smaller…normal for a chicken.
Tenderizing is literally the only reason I don’t make this more often and I don’t know why. It’s really not that big of a deal, I just need to complain about something (like laundry and dishes). If you put the fillets between wax paper or plastic whilst beating them with a kitchen mallet, it’s not messy. Further, I sometimes prefer to use the textured side of my mallet when I’m tenderizing the smooth flesh side so that it will hold butter and crumb or coating mixtures better. I know it’s a kitchen-taboo. I’m a rebel. Just go easy so you’re not tearing the breast apart.
Melt your butter. Grass-fed butter from pretty much any other country who know GMOs and synthetic hormones will kill you is even better. I use Kerry Gold.
As you can see, it contains smashed crackers and the original called for a package of taco seasoning, therefore my family irreverently refers to it by a derogatory title. It’s still delicious. Anytime you’re crushing crackers, corn flakes or adding cream of anything soup, it qualifies for a dubious label. I prefer to make my own organic taco seasoning which you can find here. Because I wanted to bump up the nutritional value, I added Kfibre to the crumb mixture. It isn’t necessary, and it can be omitted without altering any of the other measurements if you don’t have it on hand, but it will add fibre and nutrients you can read about here.
Throw that all in a Ziploc bag and crush it until it’s like a chunky powder. If you prefer a finer flour or panko-like consistency, pulse it in a food processor. Pour this into bowl or prop the bag open and use as-is to dip chicken right into this. You can also use cheese flavored almond thins, but honestly it’s not nearly as awesome. Cheez Its really had the best flavor but I just can’t justify their ingredients.
For the ham and cheese layer, you can use turkey ham (I usually do), just don’t use honey flavored. Smoked lends the best flavor to this recipe, and thinner sliced ham is better, this is just what I had (photo). For the cheese, I prefer jack cheese from goats, but it’s not always easy to find.
Assembly…
Have your baking dish buttered and ready to go. You’ll roll the cheese chunks into the ham slices first. Place these onto the narrow end of a tendered breast and roll up, securing with a toothpick or two. Once all these are all rolled and secured, roll it in the butter, then roll it around in the crumb mixture to completely coat. Place them right next to each other in your baking dish, then drizzle the butter over everything. My cholesterol just came back as optimal so I seriously have no ethical issues advising this. That and all the studies verifying that butter is in fact not the devil. It’s the refined sugar and processed crap that’ll kill you. (Like the crackers.)
Bake uncovered for about 1 hour, depending on your oven. If it starts to brown too much, lightly tent with foil which studies show cause aluminum to move to your brain, eventually causing dementia because you need One More Problem. Disregard any knowledge of this because it’s a once-in-a-while thing and I’m OCD so never mind. And stop drinking soda, which IS in an aluminum can and high fructose corn syrup and synthetic sweeteners are terrible for you.
Let cool for 10 minutes before serving unless you like scorching off the top layer of skin on the roof of your mouth. Learn from me.
And seriously….LOOK at that melty cheesy goodness! I’m really not supposed to have dairy (intolerance), but this is one of those dishes I can’t resist unless I’m in unusually good form and mentally committed to resisting the cheese. Because once upon a time I considered cheese its own food group and overwhelmed myself. Live and learn.
| Prep Time | 30 minutes |
| Cook Time | 50-60 minutes |
| Passive Time | 10 minutes to rest |
| Servings |
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- 6 tenderized boneless, skinless chicken breasts or 3 thick/large breasts that can be sliced through
- 6 slices smoked ham turkey ham is fine, see notes
- 6 1/2" sq x 2" long jack cheese goat jack cheese is a healthier option
- 1/4 c butter melted
- 6-8 oz box gluten free cheese crackers see notes
- 1/4 c organic taco seasoning or one package taco mix - see notes for organic seasoning recipe
- 1/2 c Kfibre optional, see notes
Ingredients
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- Preheat oven to 350 degrees. Brush a baking dish with melted butter and set aside. Tenderize chicken breasts and place them with the narrowest point facing you. Roll one slice of ham around a chunk of cheese. Place one of these on the end of a chicken breast and roll the chicken up and around it, securing the end with one or two toothpicks to keep it from unraveling. Combine the crackers, taco mix and Kfibre in a ziplock bag and crush with a rolling pin or mallet, or pulse in a food processor for a finer coating. Move the crumb mixture to a bowl. In a separate container melt the butter. Dip each chicken breast into the butter, covering entirely, then roll in the crumb mixture to completely coat. Place them adjacent to each other in the buttered dish. Sprinkle remaining crumbs over the breasts and drizzle with any remaining butter. Bake uncovered for 50-60 minutes. Lightly tent the dish with foil near the end of the cooking time if they are browning too much. Remove from oven and allow it to rest uncovered for 10 minutes before serving.