Description
Gordon Ramsay’s Chicken Cordon Bleu is a classic, indulgent dish featuring tender chicken breasts stuffed with creamy Swiss cheese and savory ham, coated in crispy panko breadcrumbs, baked to perfection, and served with a rich, tangy Dijon Parmesan sauce. This recipe delivers a perfect balance of flavors and textures, sure to become a family favorite.
Ingredients
Scale
Chicken Rolls
- 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)
- 1 cup Panko Breadcrumbs (deliciously crispy exterior)
- 1 egg (for dipping; alternatively mayo)
Coating and Sauce
- 2 tsp Flour (optional, for coating alternative)
- 3 tbsp Mayo (alternative to egg for dipping)
- 1.5 tbsp Dijon Mustard (adds tangy punch)
- 1.5 tbsp Unsalted Butter (for sauce)
- 1.5 tbsp Flour (to thicken sauce)
- 1.25 cups Milk (any milk or plant-based alternative)
- 2 tbsp Dijon Mustard (for sauce)
- 3 tbsp Grated Parmesan (freshly grated for flavor)
Instructions
- Preparation: Begin by pounding the chicken breasts to an even thickness to ensure they cook evenly and retain juiciness.
- Assemble: Lay the ham and Swiss cheese slices evenly on each flattened chicken breast. Roll each breast tightly to enclose the fillings and secure with toothpicks if needed to hold their shape.
- Coat: Prepare an egg wash by beating the egg or use mayo as a dip alternative. Dip each chicken roll into the egg mixture or mayo, letting excess drip off. Then, roll them thoroughly in the panko breadcrumbs to form a crunchy coating.
- Bake: Place the coated chicken rolls on a greased baking sheet. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the coating is golden brown and the chicken is cooked through.
- Make Sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Whisk in flour until smooth to form a roux. Gradually add milk, whisking continuously to prevent lumps. Stir in Dijon mustard and grated Parmesan. Simmer until the sauce thickens and becomes creamy.
- Serve: Remove the chicken from the oven and slice each roll. Drizzle generously with the creamy Dijon Parmesan sauce and serve immediately for the best flavor and texture.
Notes
- You can secure the chicken rolls with toothpicks to make sure they keep their shape during baking.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use unsalted butter to control salt levels in the dish.
- Feel free to swap Swiss cheese with Gruyère for a nuttier flavor.
- To ensure even cooking, make sure the chicken breasts are pounded evenly and not too thick.
