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grilled chicken cordon bleu

(2 ratings)
Blue Ribbon Recipe by
Connie Gereffi
Lumberton, NJ

Easy and elegant. Easy enough for every day, and elegant enough for company.

Blue Ribbon Recipe

We love chicken cordon bleu and this is a delightful twist on the recipe. It's a delicious summer dinner and a different way to prepare chicken breasts. The prosciutto ham and Swiss cheese give the chicken a nice salty kick. Brushing mustard on top and adding the ham helps keep the chicken moist and the flavors melt into the meat. A very delicious dinner recipe.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Grill

Ingredients For grilled chicken cordon bleu

  • 1 lb
    skinless boneless chicken breast halves (4 breasts)
  • 2 tsp
    olive oil
  • 1/8 tsp
  • 1/4 tsp
    freshly ground pepper
  • 2 tsp
    Dijon style mustard, with seeds
  • 1/4 lb
    prosciutto (4 slices)
  • 2 oz
    Swiss cheese (4 slices)

How To Make grilled chicken cordon bleu

  • Spraying grill with non-stick spray.
    Spray grill rack with non-stick spray.
  • Preheating the grill to medium heat.
    Prepare the grill for medium-hot cooking.
  • Brushing chicken with oil.
    Rub the chicken with the oil.
  • Salt and pepper sprinkled on the chicken.
    Then sprinkle with salt and pepper.
  • Grilling the chicken.
    Place the chicken on the grill rack and grill 4 minutes.
  • Brushing chicken with Dijon mustard.
    Turn the chicken and brush each breast half with 1//2 teaspoon of the Dijon mustard.
  • A slice of ham on the chicken.
    Top each with 1 slice of the ham.
  • Swiss cheese placed on top of the ham.
    Then 1 slice of Swiss cheese.
  • Grill cover closed.
    Cover the grill.
  • Cheese melted on the cooked chicken.
    Grill until internal temperature is 170 F, the ham is hot and cheese is melted (time will vary depending on the size of the chicken breasts).
  • Grilled Chicken Cordon Bleu on a plate with veggies.
    Suggestion: Serve with grilled veggies such as: yellow squash, zucchini, and asparagus. Grilled pineapple goes well too.