While you’re searching for a strategy to flip ho-hum hen breasts right into a “Wow!” dinner, these gluten free hen sous-chef bundles are simply the factor!
I do not learn about you, however I am all the time searching for new methods to serve skinless boneless hen breasts. Hen is the one sort of meat that I purchase each single time I am going to the grocery retailer, and if it is on sale I purchase and freeze. There’s simply one thing about rolling up ham and cheese into these humble hen breasts, then breading and baking them. Add a easy mustard cream sauce, and your gluten free hen sous-chef would be the stuff of household legends.
I usually make my very own Panko-style gluten free bread crumbs in bulk, then retailer them both within the fridge or the freezer till I am prepared to make use of them. However I even have been recognized to grind easy gluten free corn flakes and use these instead of bread crumbs. And even Rice Chex (though I favor to make use of a cereal that does not have any sugar, and Rice Chex would not qualify).
My household did not eat numerous ham rising up, which implies the one time I ever had hen sous-chef is at a restaurant. These hen bundles are a lot lighter and more energizing, whereas nonetheless being filled with taste. Though it is historically made with Swiss cheese, since it is a bit of a tougher cheese so it melts extra slowly, I a lot favor the flavour of provolone on this dish. Among the provolone cheese could leak out of the bundles, however that melted cheese may simply be my favourite half. Apart from the sauce. And the tremendous moist hen. Okay it is all my favourite. Make it your loved ones’s, too!
Gluten Free Hen Cordon Bleu
Prep time:
Prepare dinner time:
Yield: 4 servings
Components
For the hen
4 boneless skinless hen breasts (about 1 1/2 kilos), pounded to 1/4-inch thickness
8 slices Provolone or Swiss cheese
8 slices deli ham
1 cup (140 g) gum-free gluten free flour mix (92 g superfine white rice flour + 31 g potato starch + 17 g tapioca starch/flour)
Egg wash (2 eggs + 2 tablespoons milk, overwhelmed)
1 1/2 cups gluten free Panko-style bread crumbs
Cooking oil spray
For the sauce
2 tablespoons (28 g) unsalted butter
3 tablespoons (27 g) gum-free gluten free flour mix (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch/flour) (or strive an equal quantity of superfine candy white rice flour)
1/2 cup (4 fluid ounces) hen inventory
3 sprigs contemporary thyme (or 1/2 teaspoon dried)
1 cups (8 fluid ounces) milk (any type, simply not nonfat)
1/2 teaspoon kosher salt
1/8 teaspoon freshly floor black pepper
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1/4 cup finely grated Parmigiano-Reggiano cheese (optionally available)
Directions
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Preheat your oven to 375°F. Line a big rimmed baking sheet with unbleached parchment paper and set it apart.
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Put together the hen bundles. Lay out the hen breasts on a flat floor. Place one slice of cheese on prime of every breast, adopted by two slices of ham, and eventually one slice of cheese. Starting at a brief finish of every hen breast, roll tightly to the opposite finish. Safe every finish with a toothpick straight via from the highest to the underside. Arrange a coating station of three shallow bowls: one with the ground mix, one with the egg wash, and one with the bread crumbs. Dredge every hen bundle within the flour, then the egg wash on all sides, permitting any extra to drip off, and eventually within the bread crumbs on all sides, urgent the crumbs gently onto the hen to safe them. Place the bundles, seam facet down, about an inch aside from each other on the ready baking sheet. Spray the bundles with cooking oil spray.
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Bake the hen. Cowl the baking sheet loosely with foil, place it within the middle of the preheated oven and bake for 25 minutes. Take away the foil, and proceed to bake till the hen reaches 165°F on an instant-read thermometer and the bread crumb coating is evenly golden brown (about one other 5 minutes).
- Whereas the hen is baking, put together the sauce. In a medium-size, heavy backside saucepan, soften the butter over medium warmth. Add the flour mix and whisk till well-combined. Prepare dinner for 1 minute, or till the flour begins to develop into aromatic. Add the hen inventory and the thyme, and whisk till well-combined. Permit to prepare dinner, whisking continuously, till the combination thickens (about 3 minutes). Add the milk, salt, pepper, garlic powder and mustard, and whisk till well-combined. Proceed to prepare dinner, whisking continuously, till thickened (about one other minute). Take away the sauce from the warmth, and take away the largely naked thyme sprigs (abandoning the leaves). Add the grated cheese, and whisk to mix. As soon as the hen is cooked, take away the toothpicks from every bundle, slice by cross-section and serve drizzled with the sauce.
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