Description

A classic and elegant dish, Gordon Ramsay’s Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crunchy toasted panko breadcrumbs, baked to golden perfection, and served with a rich Dijon-parmesan sauce. This recipe offers a perfect balance of creamy, crispy, and flavorful elements that make for a delightful main course.

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

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

Preheat and Toast Panko: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast in the oven for 3 minutes until they become golden and crisp, giving an extra crunch to your breading.
Prepare Chicken Pockets: Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket generously with a slice of ham and Swiss cheese, then seal the openings tightly using toothpicks to keep the filling inside during cooking.
Coat the Chicken: Choose your preferred breading method: either dredge each stuffed chicken breast first in a mixture of beaten egg and flour, then coat with toasted panko breadcrumbs; or use the easier method by spreading a mixture of mayonnaise and Dijon mustard on the chicken before pressing on the panko. This ensures a crispy, flavorful crust.
Bake the Chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes, until the chicken is fully cooked through and the crust turns a deep golden brown.
Make the Sauce: While the chicken bakes, prepare the sauce by melting butter in a saucepan and stirring in the flour to form a roux. Whisk in the milk gradually and cook until the sauce thickens. Stir in Dijon mustard and grated Parmesan cheese for a creamy, tangy accompaniment.
Serve: Allow the baked chicken to rest for a few minutes, then carefully remove the toothpicks. Serve the chicken cordon bleu warm, drizzled with the Dijon-Parmesan sauce for a rich finish.

Notes

For best results, use fresh Swiss cheese and thinly sliced ham.
To avoid dry chicken, do not overbake; check for an internal temperature of 165°F (74°C).
To save time, prepare the sauce while the chicken is baking.
You can substitute mayonnaise and Dijon mixture for egg-dredging to simplify the breading process.
Make sure to securely seal the edges of the chicken to prevent filling leakage during baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: French

Keywords: Chicken Cordon Bleu, Gordon Ramsay, baked chicken, stuffed chicken breast, Swiss cheese, ham, panko breadcrumbs, Dijon sauce