Best Grilled Chicken Cordon Bleu Recipes

GRILLED CHICKEN CORDON BLEU

Steps:

• Heat the grill to high.
• Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
• Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.

GRILLED CHICKEN CORDON BLEU

Steps:

• Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Fold in half; secure with toothpicks. Brush with oil and roll in bread crumbs. , Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks.

GRILLED CHICKEN CORDON BLEU SANDWICHES

Steps:

• Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice.
• In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.

GRILLED CHICKEN CORDON BLEU

Steps:

• 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.
• 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.
• 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.
• Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.

GRILLED CHICKEN CORDON BLEU

Steps:

• 1. Spray grill rack with non-stick spray.
• 2. Prepare the grill for medium-hot cooking.
• 3. Rub the chicken with the oil.
• 4. Then sprinkle with salt and pepper.
• 5. Place the chicken on the grill rack and grill 4 minutes.
• 6. Turn the chicken and brush each breast half with 1//2 teaspoon of the Dijon mustard.
• 7. Top each with 1 slice of the ham.
• 8. Then 1 slice of Swiss cheese.
• 9. Cover the grill.
• 10. Grill until internal temperature is 170 F, the ham is hot and cheese is melted (time will vary depending on the size of the chicken breasts).
• 11. Suggestion: Serve with grilled veggies such as: yellow squash, zucchini, and asparagus. Grilled pineapple goes well too.

GRILLED CHICKEN CORDON BLEU WITH CREAMY BASIL SAUCE

Steps:

• Marinate the chicken breasts in 1/2 cup white wine and 1/2 can of chicken broth for about an hour.
• After marinating, heat grill up to medium heat. Grill chicken until done.
• While chicken is grilling, heat up the remaining wine and chicken broth in small saucepan on medium high heat till boiling. Mix the cornstarch into the the half-n-half then pour into the wine/broth, stirring constantly, till thickened. Remove from heat and add the chopped basil. Set aside.
• When chicken is done on the grill, turn the heat off (or put where there's less heat) and add a slice of ham covered by a slice of Swiss cheese. Allow cheese to melt then remove to serving plate. Serve one breast with about 1 - 2 tablespoons basil sauce. Mmm good.

GRILLED CHICKEN CORDON BLEU

Steps:

• Remove all the fat from the chicken. Using a meat tenderizer, pound chicken until it is all one thickness--the thinner the better. Season the chicken front and back with garlic salt and pepper. Take the seasoned chicken, place in a bowl, and cover with raspberry vinaigrette. Let sit in the refrigerator for 2 to 4 hours. Turn chicken every once in a while to make sure it is coated with the vinaigrette marinade.
• After marinating, remove chicken. Evenly sprinkle a thin layer of blue cheese over each breast. Pepper the chicken. Slowly roll up the chicken and secure with a toothpick. Take a piece of bacon, wrap around the chicken and secure again with toothpick. Continue rolling all chicken breasts.
• On a large sheet of aluminum foil, spread rings of onion in the center and sprinkle with mushrooms. Drizzle with raspberry vinaigrette. Set chicken bundles on onions and mushrooms and drizzle with more raspberry vinaigrette. Season with seasoned salt. Cover with more foil and fold in the sides so it creates a pouch and the juices do not escape.
• Throw on grill and occasionally turn for the next 25 to 45 minutes ( depending on how hot your grill is). When done, crack the top of the foil open and sprinkle freshly grated parmesan over the chicken. Serve. I hope you enjoy.

CHICKEN CORDON BLEU-ISH GRILLED SANDWICH

Steps:

• Spread one side of each slice of bread with margarine, and place a bread slice, margarine-side down, into a nonstick skillet over medium heat.
• Place a slice of Swiss cheese, the cooked chicken breast, a layer of barbecue sauce, the ham slices, and the remaining Swiss cheese slice onto the bread slice in the skillet. Top the sandwich with the other bread slice, margarine-side up.
• Gently fry the sandwich, flipping once, until the cheese is melted and gooey, and the bread is golden brown on both sides, about 5 minutes per side.

GRILLED CHICKEN CORDON BLEU

Steps:

• 1. Preheat a grill to medium. Combine the parsley, 3 tbsp. olive oil, 1 tbsp. water, the garlic, shallot, lemon zest & juice, & 1/2 tsp salt in a mini food processor & puree. 2. Toss the squash with 2 tbsp. 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 tbsp. olive oil & season with salt & 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 & cook until the cheese melts, about 2 more minutes. 4. Serve the chicken with the salad greens & squash. Top with the remaining parsley sauce.