Grilled Chicken Cordon Bleu Recipe -French Special
Grilled Chicken Cordon Bleu is a lighter, smoky twist on the classic chicken cordon bleu, where tender chicken breasts are stuffed with savory ham and melted Swiss cheese, then grilled to perfection. The grilling adds a delicious char and depth of flavor, making this version a healthier alternative to the traditionally breaded and fried dish. Served with a light mustard cream sauce or alongside fresh vegetables, this dish combines the rich flavors of ham and cheese with the smoky goodness of grilled chicken, creating a satisfying yet elegant meal perfect for weeknights or special occasions.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Coq au Vin Ingredients :
- 4 boneless, skinless chicken breasts
- 4 slices of ham (preferably thinly sliced)
- 4 slices Swiss cheese (or Gruyère)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried thyme or rosemary (optional)
For the sauce (optional):
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper, to taste
How to Make Grilled Chicken Cordon Bleu :
Prepare the chicken:Using a sharp knife, make a pocket in each chicken breast by slicing horizontally into the thickest part of the breast, being careful not to cut all the way through. You should be able to open it like a book.
Season both sides of the chicken with salt, pepper, garlic powder, and dried herbs (if using).
Stuff the chicken:Place one slice of ham and one slice of cheese into each chicken breast pocket. Fold the chicken closed, securing it with toothpicks if necessary to hold the filling in place.
Grill the chicken:Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil to prevent sticking.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Be careful not to overcook the chicken to keep it juicy.
Make the sauce (optional):In a small saucepan, melt the butter over medium heat. Add the heavy cream and Dijon mustard, whisking until smooth. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Serve:Once the chicken is cooked, remove the toothpicks and serve the grilled chicken cordon bleu with the creamy mustard sauce drizzled on top or on the side. Pair with steamed vegetables, a salad, or a side of roasted potatoes.
Recipe Notes:
Chicken Substitute:You can use turkey breasts instead of chicken for a lighter variation.
Cheese Options: Gruyère or provolone can be used instead of Swiss for a different flavor profile.
Grilling Tips:If your chicken breasts are very thick, consider pounding them to an even thickness for more even cooking. Alternatively, you can butterfly the chicken and stuff it without making a pocket.
Make Ahead:You can prepare the stuffed chicken breasts ahead of time, refrigerate them, and grill them when ready to cook.
Low-Carb Option:For a lower-carb version, skip the sauce or make a lighter version using Greek yogurt in place of cream.
