Chicken Cordon Bleu with Dijonnaise Sauce

This classic French dish features crispy, breadcrumb-crusted, boneless, skinless chicken breasts wrapped around thinly sliced ham or prosciutto and melted cheese.

This gluten-free, dairy-free, and egg-free version is sure to impress!

Makes 4 servings

Ingredients:

4 chicken breasts, skinless and boneless
8 thin slices nitrite/nitrate-free prosciutto di Parma or 4 slices ham
1/2 lb. sliced Follow Your Heart provolone cheese (dairy-free)

Breading:

2-3 Tbsp of the Dijonnaise sauce to coat chicken (recipe below) or an egg wash if not sensitive to egg.
1/2 cup 4C gluten-free panko-style breadcrumbs, or for Paleo or Keto: Rorie’s Grain-Free Coating Crumbs, OR Paleo Powder bread crumbs, OR pork rinds chopped up in a food processor.
2 teaspoons fresh thyme, leaves only, chopped or fresh tarragon or basil.
1 clove garlic, peeled and finely minced or grated
2 tablespoons clarified butter/ghee, melted, or olive oil or avocado oil
Sea salt and freshly ground black pepper to taste

Simple Dijonnaise Sauce: 3/4 cup Follow Your Heart avocado oil Vegenaise, 3 Tbsp Dijon mustard, 2 tsp honey, 2 tsp lemon juice, and S+P to taste, and mix well

Directions:

Lay the chicken breast between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness in an outward motion.
Turn the breast over to the inner side, remove the top sheet of plastic, sprinkle with salt and pepper, and lay 2 slices of prosciutto or 1 slice of ham neatly over the top to cover the breast.
Now add a quarter of the cheese over the prosciutto/ham
Tuck in the sides of the breast and roll up tight like a jelly roll or sushi roll inside the plastic wrap.
Squeeze the log gently to seal and twist both ends tightly to form a nice log.
Repeat with the remaining chicken and refrigerate for about 20-30 minutes to help fuse them closed. Otherwise, you’ll need to use toothpicks.
Mix the breadcrumbs with thyme, garlic, salt, pepper, and melted clarified butter. (The butter will help the crust brown, or you can also use olive oil)
Preheat oven to 350°F
Open the plastic wrap, add some Dijonnaise next to the roulade, then roll the roulade in the plastic wrap to coat. Alternatively, an egg wash to coat.
Then gently put it in the breadcrumbs, spooning it on and pressing it to coat.
Carefully transfer the roulades onto a roasting tray with a baking rack or a crisping basket.
Bake for 20 minutes on the middle shelf, then turn on the broiler to 450°F and brown for about 2-3 minutes. Keep an eye on it so it doesn’t burn. The internal temperature should be 165°F. Do not overcook!
Cut into pinwheels and serve with sauce and a green vegetable or salad.