Description
Gordon Ramsay’s Chicken Cordon Bleu is a classic dish elevated with a crispy panko crust, tender chicken breast wrapped around savory ham and nutty Swiss cheese, finished with a rich and creamy Dijon Parmesan sauce. Perfectly baked to golden perfection, this recipe is a guaranteed crowd-pleaser that delivers comforting flavors with a gourmet twist.
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 (for a deliciously crispy exterior)
- 1 egg (or substitute mayonnaise for dipping)
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: Start by pounding the chicken breasts to an even thickness to ensure they cook evenly. Lay each breast flat, and pound gently until uniform.
- Assemble Chicken Rolls: Layer the slices of ham and Swiss cheese evenly on each flattened chicken breast. Then tightly roll up the chicken breasts around the filling. Use toothpicks if necessary to hold the rolls securely.
- Coat the Rolls: Beat the egg or prepare the mayonnaise dip. Dip each chicken roll into the egg mixture or mayo, letting any excess drip off. Roll each coated chicken roll in the panko breadcrumbs, pressing gently to cover thoroughly for a crispy crust.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Place the coated chicken rolls on a greased baking sheet in a single layer. Bake for about 25-30 minutes until the chicken is cooked through and the coating is golden brown and crisp.
- Prepare the Creamy Dijon Sauce: While the chicken bakes, melt the butter in a medium saucepan over medium heat. Whisk in the flour to create a smooth roux. Gradually pour in the milk while stirring continuously to prevent lumps. Add the Dijon mustard and grated Parmesan cheese. Continue to simmer and stir until the sauce thickens into a creamy consistency.
- Serve: Remove the chicken from the oven and let rest briefly. Slice each chicken roll and drizzle generously with the creamy Dijon Parmesan sauce. Serve immediately and enjoy!
Notes
- You can substitute the Swiss cheese with Gruyere for a richer flavor.
- Ensure the chicken breasts are pounded evenly to prevent uneven cooking.
- Use good-quality ham for the best taste.
- Make sure the breadcrumb coating fully covers the rolls for a crispy texture.
- Remove toothpicks before serving or ensure guests are aware of them.
- Leftover sauce can be stored in the fridge for up to 2 days and reheated gently.
