Dairy-Free Chicken Cordon Bleu
Skip the dairy but keep the indulgence with this irresistible Dairy-Free Chicken Cordon Bleu! Perfectly seasoned boneless chicken breasts are layered with smoky turkey slices and creamy dairy-free mozzarella, then rolled into elegant bundles and coated in a crispy golden-brown gluten-free breadcrumb crust. This recipe combines allergy-friendly ingredients with classic techniques, such as pan-searing and oven-baking, to create a dish that’s crispy on the outside, tender on the inside, and loaded with flavor. Ready in just under an hour, this protein-packed, gluten-free twist on a French favorite is perfect for weeknight dinners, special occasions, or meal prepping. Serve it alongside a fresh salad or roasted vegetables for a complete, wholesome meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 pieces dairy-free mozzarella cheese slices
- 4 slices smoked turkey slices
- 1 cup gluten-free all-purpose flour
- 2 eggs
- 2 tablespoons almond milk
- 1.5 cups gluten-free breadcrumbs
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin.
Lay one slice of smoked turkey and one slice of dairy-free mozzarella cheese on top of each chicken breast.
Roll each chicken breast tightly starting from one end to the other, securing with toothpicks if necessary.
In a shallow bowl, mix the flour, salt, pepper, garlic powder, and paprika.
In another bowl, beat the eggs with the almond milk.
Place the gluten-free breadcrumbs in a third bowl.
Dredge each chicken roll in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs.
In a large ovenproof skillet, heat the olive oil over medium-high heat.
Add the chicken rolls and cook, turning, until golden brown on all sides, about 4-5 minutes.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
Remove the toothpicks before serving.
Let rest for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 7098 mg | 309% | |
| Total Carbohydrate | 381.8 g | 139% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.9 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1059 mg | 81% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2837 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
