Grilled Chicken Cordon Bleu Recipe
- 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
- 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.
1 each: 442 calories, 24g fat (9g saturated fat), 127mg cholesterol, 1290mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 44g protein
Reviews for Grilled Chicken Cordon Bleu
"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!"
"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."
"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."
"I also forgot to add that honey mustard works too!"
"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."
"this was so easy and a real meal on the grill for the warm weather. It browned much faster than the recipe indicated."
"As the cheese melted and oozed out, it caused flare ups on the grill, which burnt the chicken a little. I will make this in the oven next time. Good flavor though and easy to make."
"I have made this dish twice now and will definetly make it again. I have found that the taste is heavily dependant on which seasoned bread crumbs you use. Pick the seasoning that you like best - I picked the herb crumbs (basically a box of stuffing mix).I also had no idea how to flatten a chicken breast - so had to explore the web to get information. I ended up cutting the breast so they were not as thick and then rolled it with my granite rolling pin. It did take some effort - but it worked.I did have to use toothpicks to stop it from unrolling.but in the end - turned out great."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.