Chicken Cordon Bleu (low FODMAP)

20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1

Here’s another classic chicken dish that I have made delicious and low FODMAP—just for you! Featuring chicken breasts stuffed with thin slices of flavorful prosciutto and cheese, all enrobed in a crisp and crunchy coating, no matter how you slice it, Chicken Cordon Bleu is a treat for the senses. Pair it with one of our flavorful salads and you’ll have a delightful dinner.

Ingredients

2 large or 4 small skinless, boneless chicken breasts (about 1½ lb. total)

Kosher salt* and black pepper*

4 slices prosciutto (about 4 oz. total)

4 slices Gruyère cheese (about 4 oz. total)

3/4 cup gluten-free Panko* or sourdough breadcrumbs

1/4 cup finely chopped parsley or fresh basil

1 large egg

1/2 cup gluten-free all-purpose flour*

2 tablespoons Dijon mustard*

3 tablespoons canola oil*

Directions

(1) Prepare chicken: Trim any fat around the edges of the chicken and slice large chicken breasts in half horizontally into 4 cutlets and lightly pound the thicker pieces between sheets of plastic wrap until all pieces are a similar thickness of about 1/2 inch. Season both sides of each breast lightly with Kosher salt. Put on a plate, covered with plastic wrap and refrigerate overnight or at least 4 hours before cooking. 

Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit from early salting. So, salt your chicken and let it sit overnight or at least for about 4 hours before you cook it. 

(2) Prepare: Place a rack in the middle of the oven and preheat the oven to 375 degrees F. Combine breadcrumbs and parsley or basil in a shallow bowl. Whisk egg and 1 tablespoon. water in another shallow bowl. Spread flour on a plate and add 1 teaspoon salt, and 1/2 teaspoon pepper. Use a fork to mix it together.

(3) Prepare chicken: Arrange chicken smooth side down on a work surface. Spread each breast with Dijon mustard. Then, cover one half of each breast with one slice of Proscuitto and one or two slices of cheese, leaving a little space around the edges. Fold breast in half over Proscuitto and cheese and press edges together to firmly seal.

(4) Dredge chicken: Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Finally dip in the breadcrumb mixture, patting with your fingers to adhere crumbs all over the outside. Transfer to a plate and repeat with remaining stuffed breasts.

(5) Cook the chicken: Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set on a rimmed baking sheet; season lightly with salt and pepper. Bake chicken until just done (about 5 minutes, depending on the size of the chicken breasts). If you have an instant-read thermometer, check for doneness by inserting it into the thickest part to be sure it registers 165 degrees F. 

(6) Plate and serve: Serve right away with a crisp and colorful green salad alongside.

Eat and enjoy every bite—because you can!

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