Description
Gordon Ramsay’s Chicken Cordon Bleu is a sophisticated yet approachable recipe featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko crust, and baked to golden perfection. Accompanied by a creamy Dijon-parmesan sauce, this dish balances rich flavors and textures, making it a perfect choice for a flavorful family dinner or special 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
- Option 1: 2 tsp flour
- OR
- Option 2: 3 tbsp mayonnaise
- Option 2: 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 breadcrumbs: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast them in the oven for about 3 minutes until they are golden and crispy. This step ensures a crunchy coating for the chicken.
- Prepare the chicken pockets: 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. Secure the openings with toothpicks to hold the filling inside while cooking.
- Coat the chicken: Choose your preferred breading method. For the dredge method, beat the egg and mix with 2 teaspoons of flour. Dip each stuffed chicken breast in this mixture, then coat thoroughly with the toasted panko breadcrumbs. Alternatively, for an easier option, spread a mixture of 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard on the chicken, then press into the panko to coat evenly.
- Bake the chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes. Bake until the chicken is cooked through and the crust turns a deep golden brown color.
- Prepare the sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Stir in the flour to create a roux and cook for a minute until bubbling. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the Dijon mustard and grated Parmesan cheese, giving the sauce a creamy and flavorful finish.
- Serve: Once baked, let the chicken rest for a few minutes to seal in the juices. Remove the toothpicks carefully, then slice if desired, and serve generously topped with the warm Dijon-parmesan sauce.
Notes
- You can substitute Swiss cheese with Gruyère or mozzarella for different flavor profiles.
- If you prefer, pan-fry the chicken after breading for an extra crispy crust before baking.
- Ensure the chicken pockets are securely sealed with toothpicks to prevent cheese from leaking during baking.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
