This Gordon Ramsay’s Chicken Cordon Bleu Recipe is a crispy and cheesy recipe, which is made with tender chicken breasts and melted Swiss cheese. It’s the perfect weeknight dinner, ready in about 55 minutes.
Jump to RecipeGordon Ramsay’s Chicken Cordon Bleu Recipe Ingredients
For the Chicken:
- 900g boneless, skinless chicken breasts
- 200g sliced ham
- 225g Swiss cheese (sliced or shredded)
- Salt + black pepper
- 100g cornflake cereal, crushed
- 85g melted unsalted butter
For the Sauce:
- 240g mayonnaise
- 5–10 ml yellow mustard (to taste)
- Optional: a squeeze of lemon
How To Make Gordon Ramsay’s Chicken Cordon Bleu
- Flatten the chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place a cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it to an even, thin thickness.
- Assemble the rolls: Season the chicken cutlets with salt and pepper. Lay a slice of ham and a portion of Swiss cheese on each piece of chicken. Roll each one up tightly, tucking in the sides as you go to secure the filling.
- Prep the oven: Preheat your oven to 400°F (200°C). Grease a baking sheet.
- Coat the chicken: Dip each chicken roll first in the melted butter, ensuring it’s fully coated. Then, dredge it in the crushed cornflakes, pressing gently so the coating adheres all over.
- Bake until golden: Place the coated chicken rolls on the prepared baking sheet. Bake for 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the coating is golden and crispy.
- Make the sauce: While the chicken bakes, whisk together the mayonnaise and mustard in a small bowl. Add a squeeze of lemon juice if desired. Taste and adjust.
- Serve: Let the chicken rest for a few minutes before slicing. Serve hot with the mustard-mayo sauce on the side.
Recipe Tips
- How do I keep the cheese from leaking out? The key is to roll the chicken as tightly as possible. When you place the ham and cheese on the chicken, leave a small border around the edges. As you roll, tuck in the sides of the chicken (like a burrito) to completely encase the filling.
- How do I get the crispiest coating? Crushed cornflakes provide a fantastic crunch. To ensure they get crispy, make sure the chicken is well-coated in the melted butter first, which helps the cornflakes “fry” in the oven. Also, don’t overcrowd the baking sheet.
- How do I get the chicken thin without tearing it? Pounding the chicken between two sheets of plastic wrap protects the meat and helps it flatten evenly without tearing. Start pounding from the center and work your way out.
- Can I prepare this ahead of time? Yes. You can assemble the chicken rolls, wrap them individually in plastic wrap, and store them in the refrigerator for up to 24 hours. Coat them in butter and cornflakes just before baking.
What To Serve With Chicken Cordon Bleu
This classic dish pairs well with a variety of simple sides:
- Creamy mashed potatoes or buttered egg noodles
- Steamed green beans or roasted asparagus
- A simple green salad with a Dijon vinaigrette
- Roasted new potatoes
How To Store Chicken Cordon Bleu
Refrigerate: Store leftover cooked chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat: For the best results and to keep the coating crispy, reheat in a 375°F (190°C) oven or an air fryer for 10-15 minutes until heated through.
Chicken Cordon Bleu Nutrition Facts
- Calories: 250 kcal
- Carbohydrates: 15g
- Protein: 30g
- Fat: 8g
- Saturated Fat: 4g
- Sodium: 600mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I pan-fry this instead of baking it?
Yes. For a pan-fried version, you would typically use a traditional flour-egg-breadcrumb coating. Cook in a skillet with oil and butter over medium heat for 5-7 minutes per side, until golden brown and cooked through. The baked version with cornflakes is generally easier and less messy.
What kind of cheese is best for Cordon Bleu?
Swiss cheese is the classic choice for its nutty flavor and excellent melting quality. Gruyère is another fantastic option. If you’re not a fan of Swiss, provolone or even mozzarella will work.
What if I don’t have cornflakes?
Panko breadcrumbs are an excellent substitute and will also provide a very crispy coating. You can also use regular breadcrumbs, but the texture will be less crunchy.
Try More Recipes:
- Gordon Ramsay’s Chicken Ballotine Recipe
- Gordon Ramsay’s Sticky Lemon Chicken Recipe
- Gordon Ramsay Chicken Sandwich Recipe
Gordon Ramsay’s Chicken Cordon Bleu Recipe
Course: DinnerCuisine: French-AmericanDifficulty: Easy4
servings25
minutes30
minutes250
kcalA classic comfort dish of tender chicken breast rolled around smoky ham and melted Swiss cheese, with a crispy baked cornflake crust.
Ingredients
900g boneless, skinless chicken breasts
200g sliced ham
225g Swiss cheese, sliced
100g cornflake cereal, crushed
85g melted unsalted butter
Salt and black pepper
Sauce: 240g mayonnaise, 5-10ml yellow mustard
Directions
- Preheat oven to 400°F (200°C). Pound chicken breasts until thin.
- Season the chicken. Layer each piece with ham and cheese, then roll up tightly, tucking in the sides.
- Dip each chicken roll in melted butter, then coat thoroughly in the crushed cornflakes.
- Place on a greased baking sheet and bake for 30 minutes, until golden and cooked through.
- While the chicken bakes, whisk together the mayonnaise and mustard for the sauce.
- Let the chicken rest for a few minutes before slicing and serving with the sauce.
Notes
- Pounding the chicken to an even thickness ensures it cooks quickly and evenly.
- Rolling the chicken tightly and tucking in the ends is key to preventing the cheese from leaking out.
- Crushed cornflakes provide a uniquely crispy crust that is easier than deep-frying.
- The chicken is done when a thermometer inserted into the center reads 165°F (74°C).
