Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Chicken Cordon Bleu
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 64 g
- Cholesterol
- 223 mg
- Sodium
- 749 mg
Chicken cordon bleu, named after the blue sashes worn by French knights, has been popular in the US for more than half a century, and it’s a perfect candidate for grilling: The cheese-and-ham filling keeps the lean chicken breasts from drying out.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 64 g
- Cholesterol
- 223 mg
- Sodium
- 749 mg
Ingredients
Directions
- Preheat a grill to medium. Butterfly the chicken: Cut each breast horizontally about halfway through the thickest part and then open like a book. Gently pound each breast between 2 sheets of parchment to an even 1/4-inch thickness, taking care to not tear the chicken.
- Lightly drizzle the chicken with olive oil and season with salt and pepper. Layer a slice of cheese, ham and another slice of cheese on each chicken breast. Roll up into a log and secure with toothpicks; if there are any tears in the meat, roll up the torn side first so the cheese isn’t exposed. Rub each roll with olive oil and season with salt and pepper.
- Grill the chicken, turning occasionally, until cooked through, 15 to 20 minutes. Remove to a cutting board and let rest 5 to 10 minutes. Meanwhile, make the sauce: Stir together the sour cream, 3 tablespoons water, the lemon juice, mustard and garlic; season with salt and pepper.
- Spoon the sauce onto a platter. Remove the toothpicks from the chicken, twisting if they are stuck, and slice the rolls. Arrange over the sauce and sprinkle with chives.
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