This gluten-free baked chicken cordon bleu has a creamy cauliflower Alfredo sauce instead of cheese!
Chicken cordon bleu has always felt to me like one of those “fancy” dinners that really dresses up an evening. Growing up, I’d eat the boxed frozen versions of it and would get so excited when it showed up on the dinner table. But today, I’m an adult trying to keep things a little bit healthier and a little bit more homemade. Plus, my husband can’t eat cheese, which is kind of a big deal in chicken cordon bleu. So, what’s one to do? Well, after some trial and error (and vetoing anything that involved overnight soaking or dishwashing marathons), this version was born.
Instead of a heavy cheese sauce, my healthy baked chicken cordon bleu is covered in a creamy, velvety cauliflower Alfredo sauce. I promise you that you won’t miss the cheese; it even has a kiss of white wine for that fancy factor! The chicken stays crispy, the ham brings that salty bite, and the sauce ties it all together. This recipe is proof that weeknight dinners can still feel a little upscale without being totally over the top.
Is Baked Chicken Cordon Bleu With Cauliflower Alfredo Healthy?
This baked chicken cordon bleu is a lighter take on the classic recipe—it’s surprisingly light for how rich it tastes. The cauliflower Alfredo sauce is the star of the show here. Apart from being creamy and flavorful, it’s packed with nutrients that you wouldn’t otherwise find in this dish. Cauliflower is full of vitamin C, vitamin K, vitamin B6, fiber, and potassium, so you get a nice nutritional punch in your meal.
The chicken and ham combo delivers lean protein (though be mindful of the sodium in the ham), and the almond flour breading keeps the recipe gluten-free while adding a dose of healthy fats and vitamin E to the mix. All things considered, this dish is still best enjoyed as part of a balanced meal. Maybe pair it with a side salad or some hearty roasted veggies to round things out.
The Origins Of Chicken Cordon Bleu
Chicken cordon bleu has surprisingly humble beginnings, considering we often associate it with being a little high-end. While the exact history is unknown, one theory claims a female chef in Switzerland created the dish while attempting to efficiently feed a large crowd. Another prominent theory from the 1930s suggests a Swiss chef prepared the dish for a cooking competition. This winning dish was called “cordon bleu,” which translates to “blue ribbon” in French. Over time, chicken cordon bleu has evolved into the crispy, cheesy comfort food we know today, proving that sometimes the fanciest dishes start with simple ideas.
How To Make Ahead And Store
Store leftovers in an airtight container in the fridge for up to 3 days. It’s best to store the chicken and the sauce separately, if possible. To reheat, pop the chicken in the oven at 350 degrees Fahrenheit until it’s warmed through to help it stay crispy. The sauce can be reheated on the stovetop or in the microwave. Stir in a splash of water if it’s too thick.
Serving Suggestions
Serve your chicken cordon bleu with a hearty side, such as some Roasted Beets And Carrots, Roasted Snap Peas, or Roasted Red Potatoes. Some Garlic Mashed Potatoes or Crispy Asparagus would also be a perfect pairing.
Ingredients
- 2 cups water
- 1 1/2 cups cauliflower cut into florets
- 1 pound chicken breasts about 4 small breasts
- 8 slices thin-sliced deli ham
- Salt
- Pepper
- 1 large egg
- 1/2 cup almond flour
- 1 teaspoon olive oil
- 1/4 cup onion roughly chopped
- 1 tablespoon dry white wine
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon gluten-free Worcestershire sauce
Instructions
- Heat your oven to 425 degrees Fahrenheit and bring the water to a boil in a medium pot. Once boiling, add in the cauliflower, cover, and cook until tender, about 10 minutes.
- While the cauliflower cooks, slice each chicken breast down the middle, almost to the end, about 3/4 way through the breast (do not slice the chicken in half). Open one up and lay it flat on a cutting board. Use a rolling pan to flatten the chicken as much as you can without splitting it. Repeat with all the chicken breasts.
- Place 2 rolled slices of ham at the edge of each breast and roll each breast tightly. Lightly pat off any excess juices from the outside of the chicken with a paper towel, and then sprinkle with salt and pepper.
- Place the egg in a medium bowl and use a fork to whisk it. Place the almond flour in a large, shallow plate with sides.
- Place one chicken breast into the egg, shaking off any excess. You want a very thin egg coating so that the chicken gets crispy. Use the same hand to place it into the almond flour, rolling it around and pressing the flour to the egg until evenly coated. Repeat with all breasts.
- Generously spray a cooling rack with cooking spray and place the breasts on top. Place the cooling rack on a large baking sheet and spray the tops of the chicken generously with cooking spray.
- Bake until no longer pink inside, or the internal temperature reads 165 degrees Fahrenheit, about 15 minutes. If you want the chicken a little darker, broil for an additional 2-3 minutes; just keep an eye on it as the almond flour burns quickly!
- While the chicken cooks, heat the olive oil in a small sauce pan over medium-high heat. Add in the onion and cook until golden brown, about 5-6 minutes.
- Add the onion to a small food processor (mine is 3 cups). Drain the cauliflower and use a slotted spoon to transfer it into the food processor as well. Add the wine, Dijon mustard, Worcestershire sauce, and a generous pinch of salt and pepper. Blend, stopping to scrape down the sides until smooth and creamy. Adjust the salt and pepper to taste.
- Spoon the sauce over each chicken breast and enjoy immediately!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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