Grilled Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts (maybe try boneless thighs?)
  • Thinly sliced ham
  • Sliced Swiss cheese
  • EVOO (I use Meyer Lemmon from OWO co.).

Glaze & Dipping Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, lemon pepper to taste

How we do it:
Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil). Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness. Sprinkle sea salt and lemon pepper inside butterfly.

Lay the cheese on each half of the butterfly and set ham on top, fold it over, then truss the chicken with butcher twine (tooth picks work too). Baste with EVOO. Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce. Brush the mixture generously on both sides of each chicken breast occasionally while grilling.

Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.
Make lots of sauce ‘cause it goes.

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