Tuesday, January 14, 2020

Chicken Cordon Bleu with Dijon Infused Hollandaise Sauce

Do you love Gordon Ramsay’s hollandaise sauce? We’ve added a touch of Dijon mustard to his recipe for this Chicken Cordon Bleu. And we know ham and mustard are meant to go together. Serves 2


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 (Note 1) 4 to 6 slices of ham, about 2.5oz/75g (Note 2)

3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard

1 egg
2 tsp plain flour


Preheat oven to 350F. Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away. Cut a pocket into each chicken breast. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

SUPER EASY METHOD Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside). Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

QUICK DREDGE METHOD Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

BAKING Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.


Even though Chef Ramsay makes it look simple enough there are a couple components to this recipe and one is to make the tarragon reduction for the hollandaise sauce. Serves 2 

Tarragon Reduction Ingredients: 
1/2 tablespoon peppercorns 
5 tarragon sprigs 
1 cup white wine vinegar 


In a small saucepan combine the ingredients and cook on med/high heat until it’s reduced by half, about 30 minutes. Set aside (any unused portion can be kept and refrigerated for later use).

Hollandaise Sauce Ingredients: 

3 large egg yolks 
1 tablespoon tarragon reduction 
1 cup unsalted butter, melted 
1 tablespoon fresh lemon juice 
1 tablespoon Dijon mustard 
 Salt and pepper, to taste 


In a medium size saucepan boil some water. Use a heat-proof glass bowl place on top of the saucepan and add in your eggs and tarragon reduction, whisk to combine. Remove from heat and while you are continuously whisking gradually add in the butter and return to heat for a minute or two. Remove again, then whisk in your seasoning and lemon juice. Pour into a ramekin and set aside. Serve with chicken. Easy Peasy! 

Recipe Notes:
1. Swiss cheese is best for this recipe because it melts but holds it's shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze out. But if you seal with extra toothpicks, you can use any cheese you want!
2. I used small ham rounds so I needed 2 for each to cover the surface inside the chicken.
3. Preferably full fat milk but low fat is also ok.

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