Chicken Cordon Bleu Minis

There’s just something about stuffed chicken that brings out the kid in me.  Whether it’s spinach, ham, or cheese - I just love that extra burst of flavor in each bite.  Today, I’m bringing you a little twist on the standard chicken cordon bleu … introducing Chicken Cordon Bleu Minis!  Enjoy!

Gluten-Free Chicken Cordon Bleu Minis

Serves: 4


  • 12 chicken tenderloin strips
  • 3 ham slices, cut into 12 strips
  • 12 slices Manchego cheese, sliced thin
  • 2 tbsp gluten-free flour
  • 2 tbsp Pecorino Romano, grated
  • 1 tsp paprika
  • 6 tbsp butter, or butter substitute
  • 1/2 cup dry white wine
  • 1 tsp chicken bouillon granules
  • 1 tbsp GMO-free cornstarch
  • 1 cup heavy whipping cream


Pound chicken tenderloins with meat tenderizer until thin.  Place one slice cheese on top of one slice ham and roll together, lengthwise.  Ham should be completely covering cheese to prevent oozing once melted.  Place roll of ham and cheese on chicken tenderloin, fold up edges of chicken, and roll into small ball.  Secure with toothpick.

Mix flour, Pecorino Romano, and paprika in small bowl and coat chicken minis.  Melt butter in skillet over medium-high heat and cook until minis are browned on all sides.

Reduce heat to low and add in wine and bouillon granules.  Cover and simmer for 20 minutes or until chicken is done.

Remove toothpicks and plate minis, cover to keep warm.  Mix cornstarch and cream together in small bowl and whisk into skillet.  Cook until thickened.

Pour warm sauce over chicken minis and serve immediately.

Chicken Cordon Bleu Minis Prep 1    

For that WOW effect - serve on a beautiful serving tray like the Revol Time Square Tray and garnish with a bed of spinach or a spray of basil.  


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