Grilled Chicken Cordon Bleu

by

ChefBrian

Have you ever had a bad anything that was stuffed with ham and cheese? I agree, the answer is absolutely never. This recipe is simple and very tasty. But you know me, I can’t just leave it at that, I must add a twist to the mix, so here I go again.

What I want to do this time is add a little texture to the chicken by grilling the meat rather than baking or broiling. I made this recipe years ago for my family and it was a huge hit. I thought this would be a good time to pull it from the vault and share it with you.

Now there are so many different ways to make this dish and that s what I love about it. You can get as creative as you like. For instance, we can use feta cheese or blue cheese instead of Swiss or provolone. It’s up to you. You can also use an Italian style bacon or ham like pancetta or prosciutto instead of regular ham. Sometimes I add mushrooms and fresh basil to the stuffing, the combination’s are endless.

What I like to start with is a couple of boneless chicken breast. I recommend you buy the thin sliced chicken breast, its much easier to work with and will stuff real nicely. For this recipe I am going to stay somewhat traditional and use a honey baked ham thinly sliced and some Swiss cheese. I start by seasoning my chicken on both sides with salt and black pepper. I then place two thin slices of ham and a thin slice of cheese on each chicken breast. Once the stuffing is layered on the breast, I just fold over the chicken and make sure it is rolled tight.

Now we are ready for our grill. Make sure your grill is preheated to a medium-high heat. Spray down your grill racks with some oil spray. Lightly rub your chicken with some olive oil to keep it from sticking. The most important part of grilling anything stuffed is to place the open fold side down on the grill first. This allows the heat to singe the meat together and hold it tight. If for any reason your chicken starts to unfold, don’t worry, remove from your grill and pierce with a toothpick.

You will need to cook your chicken on both sides for about 10 minutes. I do not like to cook my chicken completely on the grill, it will take to long and may get to burnt. After the breast is nice and brown on all sides, remove and finish in the oven at 350 degrees for about 10 more minutes.

At the last minute, I like to take 1/2 cup chicken stock with about a tablespoon of unsalted butter and a pinch of Parmesan cheese and reduce it down by half. I then pour this

quick sauce

over my chicken. I love this dish simply because everyone likes surprises, like when you cut open the chicken and the cheese is oozing out from the middle, it doesn’t get much better than that. I also love the contrast of the grilled chicken with the sweetness of the honey ham. This is a true winner.

Eat Well!

Chef Brian

Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country. In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.For more recipes and to receive your free cookbook, visit his site.http://htbbqsaucemix.com

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