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Today I would like to share a little harder recipe than I usually do for all you celiac who like to take there time in the kitchen to make a great meal. This is one of my favorite dishes and easy to use. Today I will share with you the breading that can be used for cordon blu, stuffed mushrooms, breaded veal and many other meals. Usually a restaurant will use bread crumbs and if you have been following my articles and recipes, I like my bread for sandwiches not to chop up to make bread crumbs. To make this breading it involves potato chips, corn meal and seasoned flour. I hope you try this complex meal and enjoy what celiac can eat in the home.
Chicken cordon blu
Contact me if you need help.
Buy whole chicken breast or carve out the chicken breast for a whole chicken. 

Take the whole breast, both sides and they should be attached together, place your chicken breast on some plastic wrap. You should have an area where you can pound. Place another piece of plastic wrap on top of the chicken. Now with the small part of a meat hammer pound it down until it is about 1/2 to ¼ inch all around. 

Take the top piece of the plastic off of the chicken and you need to add your ham and Swiss cheese to one end of the chicken. 

I would shoot for about 3  - 4 inches in the center and about 1 inch high and 2 inch wide. Bigger breast you will be able to make it bigger. You have to make sure you can close the meat and cheese up with chicken so it will not leak out during cooking. 
Roll the end pieces over the ham and cheese first and tuck it good. Roll it up the rest of the way and try to make sure it is tuck in good. Try to keep the chicken as tight as you can when you do roll it up.
Place your chicken on a pan and place it in the Freezer to freeze up the chicken and make it easier to handle in the next step. 

You will need 3 bowls.
1. Seasoned all purpose flour
2. Eggs (enough to cover and coat the chicken)
3. You’re special breading from below or your own bread crumbs seasoned.

Your breading is corn meal, crunched up potato chips (I roll a can over the potato chips while they are in a plastic bag) flour mix, seasoning.
Pre heat your frying oil to 350 deg F. has to be enough oil to be able to cover your product.

Now that your chicken is close to solid frozen you pull it out and dip it in the 
1. Flour mix bowl coating it evenly and then shaking off the extra.
2. Put in the eggs and turning it until it is fully coated. Let the extra full off.
3. Putting it in you breading mix. Coat every where, very well so no cheese melts out when it does go in the fryer. 
4. you get them all coated then place it in the oil until it is cooked light brown, probably only doing one at a time to be safe. I cook in a basket but you also can use tongs to pull the meat out.
5. Place the chicken in a pan and cook in your pre heated oven 350 deg until the center is 165 deg F.
Pull them out and serve with rice and a vegetable. I like to make a natural butter wine sauce to spread on top.

Enjoy.


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