09 Jun Lazy Chicken Cordon Bleu {Gluten + Dairy FREE!}
Since we’re a gluten-free family + we *try* to limit dairy, I really really wanted to re-create chicken cordon bleu with those restrictions. I also wanted to be lazy and didn’t want to roll up chicken and dip it in breadcrumbs, etc. Because who has time for that? Well, some people do, but as a busy mama, I’ll take the shortcuts where I can get them!
So, I played around with this + I (AND my kids) was pleasantly surprised. We served this over Banza’s chickpea pasta, but you could eat this over whatever gluten-free pasta you want.
The breadcrumbs are also optional, but I highly recommend it to give that little toast and crunch that normal cordon bleu has! (Plus, it’s super easy to make!)
I used the Instant Pot for my cooking my chicken, since it’s a super quick way to cook and shred chicken. This is how we make our Mojo chicken!
I used my Vitamix to make the cheese sauce. You can use a regular blender to make the cheese sauce and then heat it up over the stove, but the Vitamix is able to make it completely smooth AND heat it up at the same time. Crazy, huh? You can legit make soups on a Vitamix! You should ask for one at Christmas! 😉
I seriously use my Vitamix EVERY. SINGLE. DAY.
When you make our lazy chicken cordon bleu, tag us over on Facebook + Instagram @nuvitruwellness to share what you made! XO
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Lazy Chicken Cordon Bleu {Gluten + Dairy FREE!}
Ingredients
Chicken
- 1 1/2 Lb Chicken Breast Organic
- 1 1/2 Cup Bone Broth
- 1 Cup Ham Chopped, Uncured
Cheese
- 1 Cup Coconut Milk
- 1 1/2 Cup Cashews Raw
- 2 Tbsp Nutritional Yeast
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Italian Seasoning
- Salt + Pepper To Taste
Breadcrumbs
- 1/3 Cup Almond Flour
- 1/2 Tsp Basil
- 1/2 Tsp Oregano
- 1/2 Tsp Garlic Powder
- 2 Tsp Olive Oil
Instructions
- Put the chicken breast, bone broth, and chopped ham into a pressure cooker. I used the Instant Pot. Cook on high pressure for 15 minutes. (Make sure to seal the lid, so it can pressurize!)
- Cheese Sauce: Put all of the ingredients into a blender. If you have a Vitamix, put it on "soup mode" and let it do it's thing. If it becomes too thick, slowly keep adding in filtered water in increments of 1/2 tsp until it runs through the blender smoothly. I think I had to put a total of 2-3 tsp. If you have a regular blender, blend all of the ingredients up as much as you can. After it's blended, you'll have to put it in a pot on top of the stove to heat it up.
- Breadcrumbs: In a bowl, mix all of the ingredients, except the olive oil. On a skillet over medium heat, heat up the olive oil. Once the skillet it heated, add in the almond flour + spices. Take it off the skillet when the almond flour starts to turn golden/brown.
- After the chicken is done, take two forks and shred it up. Drain the bone broth from the pot.
- Pour the cheese sauce over the chicken and mix.
- Before serving, top it with some homemade breadcrumbs! Serve over your choice of gluten free pasta!
