Recipe
Chicken Cordon Bleu
Golden, crunchy chicken breasts filled with ham and Gruyère, browned in a pan and baked until the centre is juicy and the cheese is melted.
Ingredients
Method
20 mins prep18 mins cook38 mins total
Heat the oven to 200°C/180°C fan. Place the chicken breasts between sheets of baking paper and gently flatten them to an even thickness, taking care not to tear the meat.
Season both sides of the chicken with the salt and pepper. Put a slice of ham and some Gruyère in the centre of each breast, fold the chicken over the filling and press the edges firmly together to seal.
Set out the flour, beaten egg mixed with the Dijon mustard, and panko in three shallow dishes. Coat each stuffed breast in flour, then the mustard egg, then panko, pressing the crumbs on firmly. Chill for 10 minutes if you have time; this helps the coating hold.
Heat the oil in a large ovenproof frying pan over a medium-high heat. Brown the chicken for 2–3 minutes on each side until the coating is deeply golden.
Transfer the pan to the oven and bake for 15–18 minutes, or until the thickest part of the chicken reaches 75°C and the cheese is melted. Rest for 5 minutes before serving.
About this recipe
This French-inspired chicken cordon bleu combines juicy chicken, savoury ham and melting Gruyère beneath a crisp panko coating. Browning the crumbed chicken in the pan first gives it a deeper golden crust before it finishes gently in the oven.
Serve with green beans, a sharp salad or chips. The short rest after baking helps the filling settle, while checking the thickest part of the chicken reaches 75°C keeps the result both succulent and safe.
