This delicious Gordon Ramsay-inspired Chicken Cordon Bleu is a quick and easy way to enjoy a creamy, crispy meal. With tender chicken breasts, melted Swiss cheese, and savory ham, it’s perfect for any occasion. You can easily swap ingredients to suit your preferences, making this dish a versatile and flavorful choice.
Ingredients Needed:
Breadcrumbs:
- Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Chicken:
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices Swiss cheese
- 4 to 6 slices of ham, about 2.5oz/75g
Method 1: Super Easy:
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge:
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce:
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
How To Make Cordon Bleu Recipe?
- Preheat the Oven: Preheat the oven to 200°C or 180°C for fan-assisted.
- Prepare the Breadcrumbs: Spread 60g panko breadcrumbs on a tray, spray with oil, and bake for 3 minutes until golden. Transfer to a bowl.
- Prepare the Chicken: Cut a pocket in each chicken breast. Add 2 slices of Swiss cheese and ham in each pocket. Seal with toothpicks and season with salt and pepper.
- Super Easy Method: Mix 45g mayonnaise, 22g Dijon mustard, salt, and pepper. Spread on the chicken and press the panko breadcrumbs onto it. Spray with oil.
- Quick Dredge Method: Whisk 1 egg and 6g flour. Dip the chicken in the egg mixture, coat with 120g panko breadcrumbs, and spray with oil.
- Bake the Chicken: Bake the chicken for 25–30 minutes until golden and cooked through. Remove the toothpicks.
- Make the Dijon Cream Sauce: Melt 22g butter in a pan. Add 22g flour and cook for 1 minute. Gradually whisk in 300ml milk, then add 30g Dijon mustard and 22g parmesan cheese. Cook for 3 minutes, whisking until thickened. Season with salt and pepper. Serve with the chicken.
Recipe Tips:
- Use Toothpicks to Seal: Always use toothpicks to seal the chicken pocket tightly to keep the cheese and ham inside while baking.
- Don’t Overcrowd the Pan: Give the chicken enough space on the baking tray so the breadcrumbs can crisp up evenly.
- Ensure the Chicken is Cooked Through: Make sure the chicken is fully cooked by checking it reaches an internal temperature of 75°C.
- Double-Dip for Extra Crispy Coating: For a thicker, crispier crust, dip the chicken twice—first in the egg mixture, then in the breadcrumbs.
- Rest the Chicken Before Serving: Let the chicken rest for a few minutes after baking to help the juices settle and prevent it from being too dry.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Cordon Bleu cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, wrap the chicken in plastic wrap or foil and place it in a freezer bag or container. It can be frozen for up to 3 months.
- Reheat: Preheat the air fryer to 180°C. Heat the chicken for 5-7 minutes until hot and crispy.
Nutrition Facts:
- Calories: 522 kcal
- Total Fat: 21.6g
- Saturated Fat: 7.4g
- Cholesterol: 183.4mg
- Sodium: 1,189.8mg
- Potassium: 529.1mg
- Total Carbohydrate: 21.2g
- Dietary Fiber: 1.3g
- Sugars: 1.6g
- Protein: 57.1g
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