Its no secret that I love grilling, especially in the spring and summer. Its low maintenance, easy clean-up, and creates unbeatable flavor. Chicken Cordon Bleu is such a traditional dish, and I was excited to see a new spin on it. The chicken breasts are stuffed with ham and swiss cheese, brushed with Dijon mustard, and grilled. They are then topped with a flavorful honey-mustard vinaigrette. Served with fresh grilled asparagus, this is an incredibly easy and delicious weeknight meal.
The recipe claims that wrapping the cheese with ham will keep it from leaking out, but mine still did. However, even though I was sad to lose cheese (what a waste), the chicken was still really tasty. Joey commented that the sauce makes the dish, and I have to agree. Of course the chicken was still nice on its own, but the addition of the sauce really put it over the top.
Grilled Chicken Cordon Bleu
- 4 boneless, skinless chicken breast halves (about 6-8 ounces each)
- 4 oz thinly sliced deli ham
- 4 oz Swiss cheese, cut into blocks about 1 inch wide, and a 3-4 inches long (should resemble a stick of string cheese)
- Dijon mustard
- kosher salt and black pepper
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons olive oil
- 1 Tablespoon minced fresh thyme
- salt and pepper
Cut a pocket into each chicken breast by inserting a knife blade into the thick end of the breast. Sweep the blade back and forth, cutting the opening larger, being careful not to cut through the end, top, or bottom.
Wrap a slice of ham around each block of cheese and insert into the pockets. Brush each breast with Dijon mustard, and sprinkle with salt and pepper.
Grill chicken 7-10 minutes per side, or until cooked through.
Meanwhile, whisk together the ingredients for the vinaigrette.
To serve, slice the chicken into pinwheels and drizzle with vinaigrette.