Oh, friends. Here I sit, recovering from a weekend of failures. For some reason, every recipe I tried just did NOT work. I wanted to cry. AND there weren’t any yummy baked goods to drown my sorrows in. Can you imagine a worse scenario for a food blogger—or anyone who eats/likes/makes food for that matter? I sure can’t. That is why I want to rename this recipe Erin’s Hero Recipe. This is my knight in shining armor, my light in the darkness, yadayadayada. You get the point. What I’m trying to say is this Grilled Stuffed Chicken Cordon Bleu is a keeper, guys.
First of all, it’s a grill recipe. And if you’re anything like me, you’re ready to light it up (the GRILL, I mean) at the first sign of a sunny day. Or even rain or snow. I could grill anytime, day or night, year-round. Because I LOVE anything on the grill and because my husband is the master griller and I don’t have to man the grill. 🙂 The other great thing about this recipe is DA SAUCE. I mean, I want to bottle it up or just straight drink it. It is beyond amazing. Drizzle it on the tender, juicy, ham-and-melty-gooey-cheese-stuffed chicken breasts and you will swear you’ll never want chicken cordon bleu any other way. Except maybe this creamy, dreamy version for when you don’t feel like grilling. In fact, you could even double the sauce just so you have plenty to drizzle on rice, potatoes, broccoli, beans, or any other side dish. I promise you’ll wanna.
- SAUCE:
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp minced fresh thyme
- CHICKEN:
- 4 boneless, skinless chicken breasts
- 4 oz. thinly sliced deli ham
- 4 oz. Swiss cheese, cut into 4 blocks (like cheese sticks)
- Dijon mustard
- Salt and pepper
- Prepare sauce: In a medium bowl, whisk together the vinegar, Dijon, and honey. Drizzle in oil, whisking until well combined, then add thyme, salt, and pepper to taste. Set aside.
- Preheat grill to medium-high.
- Cut a slit into each chicken breast by first inserting knife into wide end. Sweep the blade back and forth, carefully cutting the opening larger, being careful not to cut through end, top, or bottom.
- Wrap a slice of ham around each block of cheese and insert into chicken pockets.
- Coat each breast with Dijon, season with salt and pepper, and grill 5 minutes per side. To serve, drizzle vinaigrette over chicken.
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WOW Erin. This sounds so good! I love a good chicken cordon bleu but sometimes the mess is not worth it. But on the grill there is no mess. I am definitely going to try this recipe. Thanks! Love you!
Thanks, Michelle! It really is one of my new favorites. And it’s great for you because you have grill weather a lot more there than I do here. 🙂 I hope you love it. Love you!