grilled chicken cordon bleu

Name: Grilled Chicken Cordon Bleu
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) skinless boneless chicken breast halves (4 breasts); 2 teaspoon(s) olive oil; 1/8 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground pepper; 2 teaspoon(s) Dijon style mustard, with seeds; 1/4 pound(s) prosciutto (4 slices); 2 ounce(s) Swiss cheese (4 slices)

(2 RATINGS)

680 Pinches 12 Photos

Connie Gereffi

Lumberton, NJ

Updated on Jun 12, 2020

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

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Grilled Chicken Cordon Bleu ready to be served.

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

prep time 5 Min

cook time 15 Min

method Grill

yield 4 serving(s)

Ingredients

1 pound skinless boneless chicken breast halves (4 breasts)
2 teaspoons olive oil
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons Dijon style mustard, with seeds
1/4 pound prosciutto (4 slices)
2 ounces Swiss cheese (4 slices)

How To Make grilled chicken cordon bleu

Step 1

Spray grill rack with non-stick spray.

Step 2

Prepare the grill for medium-hot cooking.
Step 3

Rub the chicken with the oil.
Step 4

Then sprinkle with salt and pepper.
Step 5

Place the chicken on the grill rack and grill 4 minutes.
Step 6

Turn the chicken and brush each breast half with 1//2 teaspoon of the Dijon mustard.
Step 7

Top each with 1 slice of the ham.
Step 8

Then 1 slice of Swiss cheese.
Step 9

Cover the grill.
Step 10

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).
Step 11

Suggestion: Serve with grilled veggies such as: yellow squash, zucchini, and asparagus. Grilled pineapple goes well too.
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