Chicken cordon bleu is a classic dish. Chicken stuffed with ham and Swiss, coated in bread crumbs and baked to perfection. Truly delicious.
This version cuts the carbs and oils, while adding that hint of smoke characteristic of grilled food. It’s also way easier and faster than traditional chicken cordon bleu – basically the same process as plain ol’ grilled chicken, but tastier results.
Here’s what you need:
• 2 full chicken breasts, each cut in half to create 4 portions
• 4 slices of Swiss cheese
• 8 thin slices of cooked, deli ham
• cooking oil, salt and pepper
First, coat the chicken lightly with cooking oil, salt and pepper. Grill the chicken until almost done and remove to a cutting board. Overlap the edges of two pieces of ham, lay a piece of chicken on the part where the ham overlaps, then lay a slice of Swiss cheese on the chicken and fold the two ends of the ham up around the chicken. Did that make sense?
Now, the way you grill this makes a difference. You need to put it on pretty low heat and start the cheese side up. This allows the cheese to get melty and it clings to the chicken, so that when you flip it, it doesn’t just melt down into the grill. Cook the chicken on each side for about 2 minutes until the chicken reaches an internal temp of 165 and the ham has some good grill marks on it (flipping can be tricky, so use tongs and be gentle). If the cheese starts dripping into the grill when the cheese side is down, flip it back over and just let it finish cooking that way.
That’s it! Super simple, huh? But it really is quite good and I think you’ll find it a welcome, albeit hassle-free break from standard grilled chicken. Cheers, Internet friends.
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