GRILLED CHICKEN CORDON BLEU — Classic chicken cordon bleu, cooked on the grill and lightened up with a flavorful Dijon vinaigrette.
I’ve always loved Chicken Cordon Bleu. It’s one of those dishes that, for me, never gets old. And this Grilled Chicken Cordon Bleu with Dijon Vinaigrette is my favorite new way to prepare this classic chicken dish.
First of all, it’s so much easier than making traditional Cordon Bleu. There’s no breading the chicken, you just put it right on the grill.
And no breading means less calories. Plus, the Dijon vinaigrette is a wonderful, lightened-up version of the creamy sauce that is so often served with Chicken Cordon Bleu.
I love this version! We usually make a baked cordon bleu but this was perfect for summertime!! ~ Erika
So this is basically a lightened up version of the traditional chicken dish. I think I may have even liked it more than regular chicken cordon bleu!
Besides being simple and delicious, my whole family loved this dish, which is always a plus in my book.
Be sure to save this recipe for Grilled Chicken Cordon Bleu with Dijon Vinaigrette to your favorite Pinterest board for later.
Tips for Grilling Chicken
Add flavor first: Season your chicken liberally, and well in advance of grilling, whenever possible. Brines, dry rubs and marinades are all great ways to add flavor to grilled chicken.
If you’ll be basting with barbecue sauce, wait until the last few minutes of cooking time so it doesn’t burn.
Prep your grill: Make sure you have enough fuel, then rub some oil onto clean and preheated grates right before cooking so the chicken doesn’t stick.
When is it done? Poultry should be cooked until the internal temperature reaches 165°F. Check the temperature by inserting the probe of a thermometer into the thickest part of the chicken, without touching the bone.
If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink.
Here’s what you’ll need to make Grilled Chicken Cordon Blue with Dijon Vinaigrette
- Salt and pepper
- Deli ham
- Swiss cheese
- White wine vinegar
- Olive oil
- Dijon mustard
- Produce: shallots, chives
- 6 boneless, skinless chicken breasts
- Salt and pepper
- 6 slices deli ham
- 6 slices Swiss cheese
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1/2 teaspoon white sugar
- Chopped fresh chives, for garnish
- Brush grates of your grill with oil and preheat to medium high heat. Season chicken breasts with salt and pepper.
- Prepare vinaigrette by whisking together vinegar, olive oil, mustard, shallots and sugar. Season with salt and pepper, to taste.
- Grill chicken until cooked through, about 5 minutes per side. Top each chicken breast with ham and cheese and reduce heat to medium low. Cover and grill for an additional 1-2 minutes, or until cheese melts.
- Drizzle vinaigrette over chicken and garnish with chopped fresh chives. Serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 136mgSodium: 563mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 48g
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Who Dished It Up First: Adapted from Cuisine at Home