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Gordon Chicken Cordon Bleu Recipe

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★★★★★

4.7 from 148 reviews

Gordon Ramsay’s Chicken Cordon Bleu is a classic French-inspired baked chicken dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese. Coated in a crispy toasted panko breadcrumb crust and served with a rich Dijon and parmesan cream sauce, this recipe delivers a perfect balance of textures and flavors for a comforting yet elegant meal.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4–6 slices ham

Breading

  • 1 cup panko breadcrumbs
  • Either: 1 egg + 2 tsp flour
  • Or: 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

  1. Preheat and toast panko: 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 turn golden and crispy. This will create a crunchy coating for the chicken.
  2. Prepare chicken pockets: Take each boneless chicken breast and carefully cut a pocket into the side without cutting all the way through. Then stuff each pocket with slices of ham and Swiss cheese, forming a generous filling. Secure the openings tightly with toothpicks to prevent the filling from leaking out during cooking.
  3. Coat the chicken: Choose your preferred breading method: either dredge the chicken in a beaten egg mixed with flour first, then coat with the toasted panko; or for an easier approach, spread a mixture of mayonnaise and Dijon mustard over the chicken before pressing it into the panko breadcrumbs. Ensure the chicken is evenly coated with a crisp crust.
  4. Bake chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked through and the outer crust is a deep golden brown.
  5. Make the sauce: While the chicken bakes, prepare the creamy sauce. Melt butter in a saucepan over medium heat and whisk in flour to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in the Dijon mustard and grated parmesan cheese until the sauce is smooth and flavorful.
  6. Rest and serve: Once baked, let the chicken rest for a few minutes to retain its juices. Carefully remove the toothpicks, then plate the chicken and generously spoon the Dijon-parmesan sauce over or alongside. Serve immediately for the best taste and texture.

Notes

  • Ensure the chicken pockets are well sealed with toothpicks to keep the filling intact during baking.
  • To save time, you can prepare the sauce simultaneously while the chicken is baking.
  • To make this recipe gluten free, substitute panko breadcrumbs and flour with gluten-free alternatives.
  • Use freshly grated parmesan cheese for the best flavor and sauce texture.
  • Resting the chicken after baking helps keep it moist and allows the cheese to settle.

Keywords: Chicken Cordon Bleu, Gordon Ramsay recipe, baked chicken, ham and cheese stuffed chicken, crispy panko crust, Dijon parmesan sauce

Find it online: https://lieblingsmahlzeit.com/gordon-chicken-cordon-bleu-recipe/