Grilled Chicken Cordon Bleu Recipe
Grilled Chicken Cordon Bleu Recipe photo by Taste of Home

Grilled Chicken Cordon Bleu Recipe

Publisher Photo
"These special chicken bundles are absolutely delicious," remarks Shawna McCutcheon of Homer City, Pennsylvania. "You can assemble them up to 8 hours in advance and keep them in the fridge. Then just place them on the grill shortly before dinner."
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 slices Swiss cheese
  • 6 thin slices deli ham
  • 3 tablespoons olive oil
  • 3/4 cup seasoned bread crumbs

Nutritional Facts

1 serving (1 each) equals 442 calories, 24 g fat (9 g saturated fat), 127 mg cholesterol, 1,290 mg sodium, 11 g carbohydrate, 1 g fiber, 44 g protein.

Directions

  1. Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Fold in half; secure with toothpicks. Brush with oil and roll in bread crumbs.
  2. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks. Yield: 6 servings.
Originally published as Grilled Chicken Cordon Bleu in Quick Cooking December 2000, p53

Nutritional Facts

1 serving (1 each) equals 442 calories, 24 g fat (9 g saturated fat), 127 mg cholesterol, 1,290 mg sodium, 11 g carbohydrate, 1 g fiber, 44 g protein.

This recipe pairs well with a light white wine.

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Reviews for Grilled Chicken Cordon Bleu

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 25, 2013

Very moist and delicious. I ran out of Swiss cheese. So I made 3 of them with ham, cheddar cheese and steamed broccoli. My family loved both kinds!

MY REVIEW
Reviewed Aug. 13, 2012

How simple and tasty...we cooked on charcoal over indirect heat, about twenty minutes. Chicken was very juicy and we had no problems of the cheese melting out. We didn't flip the chicken, just kept it on the grill and bottoms didn't burn. I do think next time I'll make some kind of cream sauce to pour over it after done. We will be making this one again.

MY REVIEW
Reviewed Mar. 10, 2012

Wow... how ironic... a recipe I submitted to Taste of Home years ago ended up on the web... makes for a great tear sheet.

I still agree with my original statement... this chicken is good.

MY REVIEW
Reviewed Feb. 5, 2012

I also forgot to add that honey mustard works too!

MY REVIEW
Reviewed Feb. 5, 2012

I have been making this recipe for years. Ranging from easy ones like this to the more complicated French versions I have found (this is from a version that I found on Gourmet magazine or one of the "high end" cooking magazines) that once you flatten the breasts, take and liberally spread dijon mustard on them before you add the ham and swiss (I usually use either Pancetta or Proscuitto instead of ham for someing different). You can also use dijonnaise mustard). Be sure to use inside and on the outside before coat in your seasoned bread crumbs.

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