Rietvallei Wine Estate > Food Pairing & Recipes  > Chicken Gordon Bleu

Chicken Gordon Bleu


Enjoy this delicious Chicken Gordon Bleu recipe paired with our Classic Chardonnay


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 16 slices of swiss cheese or Gouda
  • 200 g thinly sliced ham
  • Canola oil, for frying
  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • 2 cups panko bread crumbs

Creamy Dijon Sauce:

  • 3 Tbsp butter
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 2 cups of milk
  • ¼ cup dijon mustard
  • 1 cup shredded parmesan cheese
  • salt, to taste
  • pepper, to taste


  1.  Sprinkle the salt, pepper, garlic powder, and onion powder over the chicken and toss to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap or even a small plastic Ziploc bag and pound until flat.
  3. Remove the chicken from the plastic wrap or bag and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place it onto a new sheet of plastic wrap.
  4.  Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 min.
  5. Meanwhile, preheat a tall-sided pan with cooking oil to medium heat.
  6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. Place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 170°C until cooked through.
  8. Meanwhile, prepare the sauce. In a small saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 min.
  9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  11. Slice the chicken and serve drizzled with Dijon sauce.

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