Gordon Ramsay’s Chicken Cordon Bleu is a delicious dish featuring chicken breasts stuffed with ham and cheese, breaded and baked to perfection, served with a creamy mustard sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
4 slices deli ham
4 slices Swiss cheese or Gruyère
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1½ cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons butter (for sauce)
2 cloves garlic, minced
1 tablespoon all-purpose flour (for sauce)
1 cup chicken broth
1/2 cup heavy cream
1½ tablespoons Dijon mustard
1/4 cup grated Parmesan cheese (for sauce)
1/4 teaspoon black pepper (for sauce)
Salt, to taste (for sauce)
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 375°F.
Place each chicken breast between two pieces of plastic wrap and gently pound to about 1/4 inch thick.
Season both sides with salt and black pepper.
Place one slice of ham and one slice of cheese in the center of each chicken breast.
Fold the sides inward and roll the chicken tightly, completely enclosing the filling. Secure with toothpicks if needed.
Prepare three shallow bowls: one with flour, one with beaten eggs mixed with 1 tablespoon water, and one with panko, Parmesan, garlic powder, paprika, salt, and pepper.
Coat each chicken roll in flour, then egg, then the seasoned breadcrumbs. Press the breadcrumbs firmly onto the chicken.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Sear the chicken for 2–3 minutes per side, until golden brown.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches 165°F in the thickest part.
Remove the chicken and let it rest for 5 minutes before slicing.
For the Mustard Cream Sauce, melt the butter in a saucepan over medium heat.
Add the garlic and cook for about 30 seconds.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken broth until smooth.
Add the heavy cream and Dijon mustard. Simmer for 3–5 minutes, stirring until slightly thickened.
Stir in the Parmesan and black pepper. Season with salt to taste.
Remove from the heat and stir in the parsley.
Slice the chicken into rounds and serve with the warm mustard cream sauce.
Notes
For extra-crispy chicken, use panko breadcrumbs and don’t overcrowd the skillet when searing.