Description
Gordon Ramsay’s Chicken Cordon Bleu is a deliciously crispy and cheesy baked chicken dish featuring plump chicken breasts stuffed with Swiss cheese and ham, coated in crunchy panko breadcrumbs, and topped with a creamy Dijon Parmesan sauce. Perfect for an impressive yet easy-to-make meal that bursts with flavor and texture, this recipe is sure to become a favorite.
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 (for a deliciously crispy exterior)
- 1 egg (or mayo, to bind the coating)
- 2 tsp Flour (optional alternative)
- 3 tbsp Mayo (optional alternative)
Sauce
- 1.5 tbsp Butter (unsalted for better seasoning)
- 1.5 tbsp Flour (to thicken the sauce)
- 1.25 cups Milk (any milk or plant-based alternative)
- 2 tbsp Dijon Mustard (adds tangy punch)
- 3 tbsp Grated Parmesan (freshly grated for flavor)
Instructions
- Preparation: Begin by pounding the chicken breasts to an even thickness. This step is essential to ensure that they cook evenly and remain tender throughout.
- Stuff the Chicken: Lay each chicken breast flat and place slices of ham and Swiss cheese on top. Roll the breasts tightly into cylinders, securing them with toothpicks if needed to hold their shape during cooking.
- Coat the Chicken: Prepare the egg mixture or use mayo as a binding agent. Dip each chicken roll into this mixture, letting any excess drip off. Then, roll them thoroughly in the panko breadcrumbs to create a crunchy coating.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Place the coated chicken rolls on a greased baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and the coating is golden and crispy.
- Make the Sauce: While the chicken bakes, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the flour to create a smooth roux. Gradually add the milk while continuously whisking to prevent lumps. Stir in the Dijon mustard and grated Parmesan cheese, then simmer gently until the sauce is creamy and thickened.
- Serve: Remove the toothpicks from the cooked chicken rolls. Slice each roll and drizzle generously with the creamy Dijon Parmesan sauce. Serve immediately for best flavor and texture.
Notes
- To ensure even cooking, pounding the chicken breasts to uniform thickness is crucial.
- If you prefer, substitute mayo for the egg as a binder to achieve a moist coating.
- Use fresh grated Parmesan cheese for the richest flavor in the sauce.
- Remove toothpicks before serving to avoid any safety hazards.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
