Bobby Flay Grilled Chicken Cordon Bleu Recipe
If you love a classic dish with a twist, this Bobby Flay Grilled Chicken Cordon Bleu Recipe is perfect.
Ingredients
- 2 large chicken breasts butterflied
- 4 slices of Swiss or Gruyere cheese
- 4 slices of cooked ham
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 –2 tsp olive oil for brushing
- Toothpicks or kitchen twine for securing
Instructions
Prepare Chicken
- Butterfly the chicken breasts. Pound them gently to ½-inch thickness using a mallet.
Season the Chicken
- Sprinkle salt, pepper, and garlic powder on both sides of the chicken evenly.
Add Mustard
- Brush a thin layer of Dijon mustard on each chicken breast for extra flavor.
Layer Ham and Cheese
- Place ham slices on chicken, then top with cheese. Keep edges clear to roll easily.
Roll the Chicken
- Roll the chicken tightly over ham and cheese. Secure with toothpicks or twine.
Preheat the Grill
- Heat the grill to medium-high. Lightly oil the grill grates to prevent sticking.
Brush Chicken with Oil
- Brush olive oil on chicken rolls. This keeps them juicy and gives a nice grill mark.
Grill Chicken Rolls
- Place chicken on grill. Cook 6–8 minutes per side, turning carefully with tongs.
Check Doneness
- Chicken is done when internal temperature reaches 165°F (74°C). Cheese should be melted.
Rest Before Serving
- Remove toothpicks or twine. Let chicken rest 5 minutes before slicing to keep juices.
Notes
- Use Swiss or Gruyere cheese for authentic flavor; mozzarella is a mild alternative.
- Thinly pound chicken to ensure even cooking and easy rolling.
- Wrap each roll in prosciutto for extra flavor.
- Add fresh herbs like thyme or rosemary inside the roll.
- Serve with Dijon mustard or honey mustard sauce for dipping.