I love chicken cordon bleu. It brings back memories of my grandmother’s perfectly crispy, perfectly salty, perfectly cheesy dish she used to make. Yesterday, I was feeling a little melancholic for her fabulous recipe; and since I eat mostly grain free, I created my own quick and easy grain free version of her delicious chicken cordon bleu.
My recipe doesn’t require you to bread the chicken breast either, saving you precious time in the kitchen. Breading isn’t my favorite thing to do… there is the flour, the egg wash, the crumbs…. who has time for that! Instead, I decided to place the chicken breasts directly on the pan and create a “cordon bleu crust of sorts.
Baking them is easy to do and it saves the grease cleanup that comes with frying. That is another thing I am very lazy about… frying. It’s not the “fat” factor, it’s the cleanup. Even though I have a few batches of our favorite Homemade Chick Fil A nuggets in our freezer, I dread having to pan fry them. Think whatever you like, but the kitchen cleanup fairies forgot to show up last time –and the time before, and before…. Luckily, this recipe is as easy cleanup as it gets! Everything is baked right on the parchment paper… everything is dumped right off the parchment paper.
This week has been hectic and crazy, so I am all about easy family meals. One pot, one baking tray, on bowl… ONE everything. Right now I have this Beef Bourgignon in the oven and the house smells magical. I made a couple of tweaks to the recipe to make it the way my kids like it (isn’t that the norm?) and if things aren’t too crazy and the daylight is gone… I’ll photograph.
Where was I. Oh yes, the chicken. What’s funny about today’s post is that I didn’t cook the recipe to share. I wasn’t even going to take a picture, but my husband insisted that I might regret not taking a picture later. Maybe I should tell you that I don’t like taking pictures when my stomach is growling. I get impatient, I don’t style the photos… I basically point and shoot.
But… this recipe happened. I had these organic chicken breasts in the fridge and was going to grill them –plain. Plain = boring! So the idea of using what I had in the fridge hit me. I used prosciutto instead of ham because a) I had it on hand and b) that is what my grandmother used. It’s extra salty, cured, and delicious.
If you are wondering why I didn’t “roll” or “encase” the cheese etc inside the chicken, the answer is simple: I didn’t have time for that. If you want to do the more traditional version I love Tyler’s recipe.
Whether or not you eat grain free… it doesn’t matter. This easy recipe will be one you’ll make often.Print
Easy Chicken Cordon Bleu
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 1x
- Preheat oven to 350 degrees F.
- Place chicken breasts on a parchment paper lined baking sheet.
- In a small bowl, mix grated cheese, almond flour, coconut flour, dried thyme, garlic powder, and melted butter.
- Sprinkle a pinch of the cheese mixture over the center of the chicken breast, top with one folded slice of prosciutto, and top with evenly distributed cheese mixture. The reason for the cheese under the prosciutto is so it can act as a “glue” between the chicken and the prosciutto. All you need is a pinch.
- Bake for 18-20 minutes until browned and chicken is between 165F-170F.
- Remove from oven and serve.
*You can use deli ham if you can’t find prosciutto. I suggest you season your chicken with a little salt if you use the ham route. It’s not as salty. I used Jarlsberg because that is what I had on hand.