Gordon Ramsay’s Chicken Cordon Bleu – Crispy and Cheesy Delight
This pressure cooker chicken cordon bleu is crispy, cheesy, and juicy inside—easy to prep and worthy of your dinner table any night.
Equipment
- 1 Mixing bowl Set of 3 for breading station
- 1 Oven-safe skillet For searing and baking
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts pounded thin
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs beaten with mustard
- 1 tablespoon Dijon mustard
- 1 ½ cups breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken breasts between plastic wrap until even thickness.
- Season chicken with salt and pepper. Add one slice of ham and cheese on each. Roll and secure with toothpicks.
- Set up breading station: flour in first bowl, eggs + mustard in second, breadcrumbs + Parmesan in third.
- Dredge each roll in flour, then egg mixture, then breadcrumb mix.
- Heat olive oil and butter in oven-safe skillet over medium. Sear chicken rolls until golden.
- Transfer skillet to oven and bake for 20–25 minutes until chicken is cooked through.
- Remove toothpicks and let rest a few minutes.
- Slice and serve chicken rolls hot.
Notes
Refrigerate leftovers up to 3 days or freeze for future meals. Reheat in skillet for best texture.