Keep the amazing flavor but take the work out of traditional Chicken Cordon Bleu with this easy layered bake:
If video does not load, click https://youtu.be/79zm7E5C58g for the full YouTube video recipe.
Here are a few ways to round out the meal and make it a little cleaner:
Start with a layer of lemon rice: cook up 2 cups (raw) of white or brown rice according to package instructions. Add the juice of 2 lemons (approx. 1/2 cup lemon juice if using jarred).
Make your sauce gluten free and corn free by using Bob’s Red Mill GF All-Purpose Flour and either homemade or corn-free vegetable stock in place of the chicken stock.
Simplify the toasted panko crumbs to just fresh garlic, salt and pepper. For corn free, use HT Trader’s panko (unseasoned) for a corn-free option. For gluten free, use GF panko crumbs from the GF section of your grocery store. To date, I have not found bread crumbs or panko that is both gluten free and corn free.
One thought on “Chicken Cordon Bleu Bake”
This dish is delicious! 2 thumbs up!