Grilled Chicken Cordon Bleu
This Grilled Chicken Cordon Bleu is a twist on the classic dish. Grilling the chicken adds a smoky flavor that complements the ham and cheese. The chicken is brushed with a Dijon mustard glaze that pulls the whole dish together.
GRILLED CHICKEN CORDON BLEU
You didn’t think grilling season was over, did you? We grill all year long here in Florida and I’ve become quite proficient at the grill. I know many of you ladies out there are intimidated by the grill. Trust me. It’s not that scary and once you learn how you will be so glad you did. I learned because I was sick of waiting until my husband got home from work to start dinner. Today I’m sharing a recipe for Grilled Chicken Cordon Bleu. I know you’re thinking, “Why do I need to grill that?”
I’m telling you that when you grill chicken it adds that subtle smoky flavor that compliments the ham and cheese flavors found inside traditional Chicken Cordon Bleu.
I’m particular about some things when I cook. First of all, my meat has to be top of the line. It’s just not worth it to me to skimp on quality.
Start here by taking a slice of ham and Swiss. Cut a pocket in your chicken breast and place the roll inside. We’re going to baste the chicken with a Dijon mustard glaze. It’s amazing. Trust me. You’re going to want to try this recipe.
Grilled Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- 4 thin slices deli ham
- 4 slices Swiss cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper to taste
- Preheat a grill to medium heat and oil grates well.
- Using a knife, make a pocket in the thick part of the chicken breast extending the length of the chicken breast without cutting through the sides or the bottom.
- Layer a slice of ham and cheese together and roll it up. Stick the roll in the pocket of the chicken. Repeat with the remaining breasts.
- For the Glaze: In a small bowl, mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper.
- Brush the mixture generously on both sides of each chicken breast. Grill chicken for 8-10 minutes per side or until chicken is done, basting occasionally with the remaining glaze while cooking.
I actually did a traditional chicken cordon bleu with regards to the way it was cooked and by coating the outside with breadcrumbs, I cooked it in the oven at 350 for 45 minutes to an hour. IT WAS DELICIOUS! The only thing I will do differently is double the sauce!
Awesome to hear. Thank you!
Love it!! Made it four times now..And going on 5 tonight. The sauce is great as it is…
I do mine like a Cheese Burger…
Towards the end I BBQ the Ham Slices on the grill to get warmed up.
Then build… Chicken 2 slices of Ham then the Cheese.. Melt like a Burger and done.
Cutting a slice in the chicken can be a pain as I pound the boneless breasts fairly thin to cook quicker.
I make 3x the sauce..
Reserve some for table dipping…
And pierce the chicken with a fork and marinade with remaining sauce for an hour or less.
Heaven I am So glad I found your site!!!
So glad to hear that Tim!
This was soooo good! When I stuffed the breasts I actually made a ham and cheese “burrito” where the ends of the ham were folded over to trap the cheese inside then cooked on my smoker with a mix of hickory and maple wood pellets. It came out great and I will be enjoying a leftover piece at work for lunch today!
So smart. Love that tip. Thanks Rob!
I made this tonight, and it was absolutely delicious. Any suggestions to keep the cheese in? I even toothpicked the ends closed.
Make sure you have a good pocket to keep it in!
this looks yummy! I make something similar except I wrap it in bacon!! Mmmm…http://www.atasteoftheforbiddenfruit.com/from-the-lips-to-the-hipsrecipes.html#cordonbleu
How did you know that I JUST moved to an apartment that actually lets us grill, so I can actually make this! Chicken cordon bleu is a favorite here, and this grilled version sounds BOMB! Pinned!
Thank you for this recipe, I just received it in a email. It looks easy to make, but delicious….my kind of recipe. I am definitely making this for dinner tonight…..I’ll let you know how it turns out. Thanks again.
I’m the main griller in our house because my husband usually works late and agree with you when it comes to the added flavor grilling adds to food. Pinned the cordon bleu for dinner coming soon!
I have always wanted to try something like this but was afraid the cheese would run out. Never thought about cutting a pocket into the chicken and rolling the ham and cheese.
It actually didn’t run out. It was perfect!
A wonderful classic recipe. Catherine