Grilled Chicken Cordon Bleu with Honey Dijon Glaze
Happy first day of Fall! We are celebrating by posting a grilling recipe because I live in Alabama and apparently we didn’t get the ‘Fall’ memo because the highs are in the mid 90s all week! *Rolls eyes*
To be honest, though, we never let the weather dictate too much about what we eat. We eat soup year ’round and we grill year ’round. Grilled chicken is my absolute favorite food in the entire world. I could seriously eat it every single day. Chicken Cordon Bleu is one of my hubby’s favorite entree’s so I decided to see if I could combine the 2 and make a grilled version. I searched the interwebs to see if it had been done before and found this recipe. I thought it sounded great and the only changes I made was to quadruple the sauce. I’m a saucy girl 😉 and this recipe is ALL about the Honey Dijon Glaze. OMG!!!
It turned out SO amazingly delicious. Very, very juicy and Uncle Bee has already asked me to make it again several times. It’s happening again this weekend for sure! We served it with grilled asparagus and au gratin potatoes and there wasn’t a single crumb left. This one will be made again and again. All Winter long, even 😉
- 4 boneless, skinless chicken breasts
- thinly sliced ham
- sliced Swiss cheese
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- pepper to taste
Preheat a grill to medium heat and oil grates well.
Butterfly each chicken breast and pound to an even thickness, about 1/4 inch.
Layer ham and cheese together inside chicken and fold it over, securing chicken with a couple of toothpicks or butcher twine. Repeat with the remaining breasts.
For the Glaze: In a small bowl, mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Reserve half of the glaze for serving as a dipping sauce.
Brush the mixture generously on both sides of each chicken breast occasionally while grilling. Grill chicken for 8-10 minutes per side or until chicken is done. Serve with reserved dipping sauce.