Grilled Chicken Cordon Bleu: Perfectly Tender and Packed with Flavor
This grilled chicken cordon bleu is a delightful twist on the classic recipe. Experience the combination of smoky ham, melty Swiss cheese, and juicy chicken, all topped with a tangy homemade sauce, making it a memorable dish for any occasion.
Ingredients
- 4 pieces skinless, boneless chicken breasts (about 8 ounces each)
- as needed Extra-virgin olive oil
- to taste Kosher salt and freshly ground pepper
- 8 slices thin slices Swiss cheese (about 4 ounces)
- 4 slices smoked deli ham, such as Black Forest (about 4 ounces)
- 1/2 cup sour cream
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 small clove garlic, finely grated
- for topping Chopped fresh chives
Instructions
- Preheat your grill to medium heat (about 375°F).
- Butterfly each chicken breast by cutting it horizontally through the thickest part, stopping just shy of cutting all the way through. Open it up like a book.
- Place each breast between two sheets of parchment, and gently pound it to an even 1/4-inch thickness. Be careful not to tear the chicken.
- Drizzle the chicken with olive oil and season both sides with salt and pepper.
- Lay a slice of Swiss cheese, a slice of ham, and another slice of Swiss cheese on one side of each chicken breast. Roll up the chicken tightly into a log and secure it with toothpicks. If there are any tears in the meat, roll that side inward to keep the cheese contained.
- Rub the outside of each roll with olive oil and season with a bit more salt and pepper.
- Place the chicken rolls on the grill. Cook for 15 to 20 minutes, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 to 10 minutes. This helps the juices redistribute and makes slicing easier.
- While the chicken rests, whisk together the sour cream, 3 tablespoons of water, lemon juice, Dijon mustard, and garlic for the sauce. Season with salt and pepper to taste.
- Spread the sauce onto a serving platter.
- Carefully remove the toothpicks from the chicken, turning them gently if they stick. Slice each roll into pieces and arrange them over the sauce. Sprinkle with fresh chives and serve immediately.