Chicken Cordon Bleu

I am in charge of activities for our congregation at my church. Recently I prepared a gluten-free dish for an adult dinner since there are several people who have wheat/gluten issues who would be attending. Because everyone else was eating chicken cordon bleu, I decided to try my hand at a gluten-free version. The gluten-filled chicken cordon bleu were bought frozen and already prepared, so I had no recipe to use. After talking to some people, reading several recipes, and testing a couple different versions, here's what I came up with. It turned out pretty decent. The hardest part was figuring out what spices to use. I like this version, but it needs just a little something else to make it incredible.

Chicken Cordon Bleu

Spice Mix:
1 1/4 tablespoons paprika
1 tablespoons garlic powder
1/2 tablespoon salt
1/2 tablespoon onion powder
1/2 teaspoon ground cayenne pepper
1 teaspoon ground black pepper

Flour mix:
1 C gluten-free flour
1 t spice mix

Dipping Mix:
1 egg
1 T honey

Breading Mix:
1 C Rice Chex (name brand because they are gluten-free and off brands aren't), crushed in a food processor
1 t garlic salt

Rolled Chicken:
4 skinless, boneless chicken breast halves
4 slices swiss cheese
8 slices ham (I use the hormel natural choice--no preservatives and GF)

butter
salt

1. Measure spice mix. You only need 1 teaspoon, so left over mix can be reserved for later.
2. Mix flour mix and breading mix in separate plastic bags or bowls. Whisk together egg and honey in a bowl until well mixed. Preheat oven to 425 degrees.
3. Flatten chicken breasts with a mallet until 1/2" thick
4. Place 2 slices ham, 1 slice swiss cheese on chicken and roll. Secure with cooking string or toothpicks. (I've actually been using thread.)
5. Dry chicken off with paper towels (this is what someone told me to do, don't know if it matters)
6. Place chicken in flour mix and coat
7. Place chicken in dipping mix, rotating to completely dampen outsides
8. Coat chicken in breading mix
9. Heat saute pan and melt butter. I just put a couple of tablespoons in and let it melt.
10. Place chicken in pan and brown outsides, rotate to cook outside all around the roll. This will make chicken crunchy.
11. Place browned chicken in baking dish, sprinkle with salt to taste, and cook in oven for 20-25 minutes.

Some notes--You can use gluten-free bread crumbs if you'd like instead of rice chex. I just didn't have any. I tried using potato chips in some of my test versions and rice chex turned out better.