Description
Gordon Ramsay’s Chicken Cordon Bleu is a classic, elegant dish featuring tender chicken breasts stuffed with savory ham and Swiss cheese, coated in crispy panko breadcrumbs, and baked to perfection. This recipe is complemented by a creamy Dijon and Parmesan sauce, adding a rich tangy flavor that elevates the dish to restaurant-quality indulgence in under an hour.
Ingredients
Scale
Chicken and Filling
- 2 large Chicken Breasts (boneless, skinless, pounded to even thickness)
- 4 slices Swiss Cheese (creamy melt and nutty flavor)
- 4-6 slices Ham (good-quality for maximum flavor)
Coating
- 1 cup Panko Breadcrumbs (deliciously crispy exterior)
- 1 egg (or alternative binding: 3 tbsp mayo)
- 2 tsp Flour (alternative option for binding)
Sauce
- 1.5 tbsp Unsalted Butter (for better seasoning)
- 1.5 tbsp Flour (to thicken sauce)
- 1.25 cups Milk (any milk or plant-based alternative)
- 2 tbsp Dijon Mustard (adds tangy punch)
- 3 tbsp Grated Parmesan Cheese (freshly grated for flavor)
Instructions
- Preparation: Start by pounding the chicken breasts to an even thickness to ensure they cook uniformly.
- Stuffing the Chicken: Lay the ham and Swiss cheese slices over each pounded chicken breast, then tightly roll them up. Secure with toothpicks if necessary to hold the shape.
- Coating the Rolls: Dip each chicken roll in the egg mixture (or substitute mayo), allowing any excess to drip off. Then roll thoroughly in panko breadcrumbs to create a crunchy coating.
- Baking the Chicken: Place the coated chicken rolls on a greased baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the chicken is fully cooked and the coating is golden and crispy.
- Making the Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add the milk while stirring continuously to prevent lumps. Stir in Dijon mustard and grated Parmesan cheese, simmering until the sauce thickens to a creamy consistency.
- Serving: Once the chicken is done baking, remove the toothpicks and slice each roll. Drizzle generously with the creamy Dijon-Parmesan sauce and serve immediately for a delicious, comforting meal.
Notes
- If necessary, secure chicken rolls with toothpicks to keep the filling intact while baking.
- For a crispier crust, you can broil the chicken for the last 2-3 minutes of baking, watching closely to avoid burning.
- Use freshly grated Parmesan for the best melt and flavor in the sauce.
- This recipe can be doubled easily to serve more people.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
