Description
Gordon Ramsay’s Chicken Cordon Bleu is a classic French-style dish featuring boneless chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko breadcrumb crust, baked to golden perfection, and served with a creamy Dijon and parmesan sauce. This recipe balances savory flavors and textures, delivering a comforting yet elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4-6 slices ham
Breading
- 1 cup panko breadcrumbs
- Option 1: 1 egg + 2 tsp flour
- Option 2: 3 tbsp mayonnaise + 1.5 tbsp Dijon mustard
Sauce
- 1.5 tbsp butter
- 1.5 tbsp flour
- 1 ¼ cups milk
- 2 tbsp Dijon mustard
- 3 tbsp grated parmesan cheese
Instructions
- Preheat and Toast: Preheat your oven to 400°F (200°C). Place the panko breadcrumbs on a baking tray and toast them in the oven for about 3 minutes until they are golden and crisp. This step ensures a crunchy coating for the chicken.
- Prepare Chicken Pockets and Stuff: Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket generously with slices of ham and Swiss cheese, then seal securely using toothpicks to keep the filling intact during cooking.
- Coat the Chicken: Choose your preferred breading method: either dredge the chicken in beaten egg mixed with flour, then coat with toasted panko; or spread a mixture of mayonnaise and Dijon mustard on the chicken before pressing the panko breadcrumbs onto it. This ensures an even and flavorful crust.
- Bake the Chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes. Cook until the chicken is thoroughly cooked and the breadcrumb crust is deep golden and crispy.
- Make the Sauce: While the chicken bakes, melt butter in a saucepan and whisk in the flour to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in Dijon mustard and grated parmesan cheese to create a smooth, creamy accompaniment.
- Rest and Serve: Once baked, let the chicken rest for a few minutes to redistribute juices. Remove the toothpicks carefully, then plate and serve the chicken cordon bleu with the warm Dijon parmesan sauce drizzled over or on the side.
Notes
- To ensure even cooking, pound the chicken breasts slightly to an even thickness before stuffing.
- For a crispier crust, you can broil the chicken for the last 2 minutes of baking but watch carefully to avoid burning.
- The sauce pairs well with steamed vegetables or a light green salad.
- Use fresh Swiss cheese and good-quality ham for the best flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
