Grilled Chicken Cordon Bleu

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup firmly packed fresh parsley leaves

1/4 cup extra-virgin olive oil

1 clove garlic, chopped

1/2 shallot, chopped

Grated zest and juice of 1/2 lemon

Kosher salt

1 1/2 pounds medium summer squash, such as yellow pattypan, cousa or zucchini, cut into 1-inch chunks

4 skinless, boneless chicken breasts (6 to 8 ounces each)

Freshly ground pepper

4 thin slices Swiss cheese

4 thin slices deli ham

2 cups spring mix salad blend (about 2 ounces)


  1. Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree.
  2. Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.
  3. Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes.
  4. Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.