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Grilled Chicken Cordon Bleu Recipe

Grilled Chicken Cordon Bleu Recipe

"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. YIELD:6 servings


  • 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.

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.

Reviews for Grilled Chicken Cordon Bleu

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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!"

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."

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."

Reviewed Feb. 5, 2012

"I also forgot to add that honey mustard works too!"

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."

Reviewed Jul. 25, 2011

"this was so easy and a real meal on the grill for the warm weather. It browned much faster than the recipe indicated."

Reviewed Nov. 9, 2010

"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."

Reviewed Jul. 11, 2010

"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."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.