Name: Gordon Chicken Cordon Bleu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 large boneless, skinless chicken breasts; 4 slices Swiss cheese; 4-6 slices ham; 1 cup panko breadcrumbs; Either: 1 egg + 2 tsp flour; Or: 3 tbsp mayonnaise + 1.5 tbsp Dijon mustard; 1.5 tbsp butter; 1.5 tbsp flour; 1 ¼ cups milk; 2 tbsp Dijon mustard; 3 tbsp grated parmesan cheese

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Introduction

Gordon Chicken Cordon Bleu is a delightful twist on the classic dish, featuring tender chicken breasts stuffed with ham and Swiss cheese, then baked to golden perfection. Served with a creamy Dijon parmesan sauce, it’s an impressive yet easy meal perfect for any night of the week.

The image shows several thick slices of golden-brown breaded chicken stuffed with layers of melted white cheese and dark red ham inside. The chicken's outer crust is crispy and crunchy, with a rough texture and a warm, toasted color. Inside, the chicken meat is white and tender, followed by a thin layer of dark red ham, topped by a thick, gooey layer of creamy white melted cheese. The slices are close together on a white marbled surface, showing a rich contrast between the crispy outside and the soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts
4 slices Swiss cheese
4-6 slices ham
1 cup panko breadcrumbs
Either:

1 egg
2 tsp flour

3 tbsp mayonnaise
1.5 tbsp Dijon mustard

1.5 tbsp butter
1.5 tbsp flour
1 ¼ cups milk
2 tbsp Dijon mustard
3 tbsp grated parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F (200°C) and toast the panko breadcrumbs in a dry pan for about 3 minutes until golden and crispy.
Step 2: Carefully cut a pocket into each chicken breast. Stuff each pocket with ham and Swiss cheese slices, then secure tightly with toothpicks to keep the filling inside.
Step 3: Choose your coating method. For the dredge method, whisk the egg with flour, dip the stuffed chicken pieces, then coat well with toasted panko. For the easy method, spread mayonnaise and Dijon mustard mixture over the chicken, then press into the panko breadcrumbs evenly.
Step 4: Place the coated chicken on a baking tray and bake for 25–30 minutes until the chicken is cooked through and the crust is a deep golden brown.
Step 5: While the chicken bakes, prepare the sauce. Melt the butter in a saucepan over medium heat, stir in the flour to form a roux, then gradually whisk in the milk until thickened. Remove from heat and stir in Dijon mustard and grated parmesan until smooth.
Step 6: Once baked, let the chicken rest for a few minutes. Remove the toothpicks carefully, then serve the chicken warm with the creamy Dijon parmesan sauce on the side.

Tips & Variations

Use sharp Swiss cheese for a more pronounced flavor.
Try adding fresh herbs like thyme or parsley inside the chicken pocket for extra aroma.
For a lighter option, substitute mayonnaise with Greek yogurt in the easy coating method.
Make sure to toast the panko breadcrumbs to achieve a crispier crust.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain crispiness. The sauce can be stored separately in the fridge for up to 2 days and reheated on the stove with a little milk to loosen it.

How to Serve

The image shows a close-up of a breaded and fried food item cut into pieces, displayed on a white plate. Each piece has three visible layers: the outer layer is golden brown and crispy with a coarse texture; inside that is a white layer of tender, cooked meat; beneath the meat is a thin layer of red cured meat or ham; and the central layer is creamy, melted cheese with green herb flecks. The pieces are arranged in a row, with focus on the front piece showing the gooey melted cheese stretching slightly. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, you can substitute Swiss cheese with Gruyère, mozzarella, or even cheddar for a different flavor profile.

What is the best way to prevent the filling from leaking out?

Make sure to seal the chicken pockets tightly with toothpicks and avoid overstuffing. Chilling the stuffed chicken briefly before coating can also help keep the filling intact during baking.