Grilled Chicken Cordon Blue

In French, it’s Chicken Cordon Bleu, but this grilled take on the classic is All American.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked.^[1

https://en.wikipedia.org/wiki/Cordon_bleu_(dish)

Nothing wrong with that! But, for a healthier Chicken Cordon Blue, we ditch the breading and create a clean, easy weeknight meal. So it’s still delish, it’s just better for us. And it’s easier. Plus, there is so much less clean up.

I love grilling! Why? I know I’m spoiled – Bert is an AWESOME grill master, and the flavor is just so fresh and fantastic. Plus, cleanup is a breeze!

Grilled Chicken Cordon Blue does NOT REQUIRE sauce.

But it’s a nice touch – especially if you are serving it over rice. We’ve included two options: A light cheese sauce made from whichever cheese you decide to put inside your chicken or a creamy, warm Honey Mustard that might just become a new family favorite. It really is that good.

The pictures include Boursin – it’s a creamy, herbed cheese that is delicious here, but the more classic Swiss or even Gruyere is fantastic as well. I don’t think any cheese would be bad.

Boursin comes in a 5 ounce package; this recipe uses all of it by incorporating an ounce into the sauce for additional flavor. The Boursin melts into a very creamy and gooey interior, and it adds substantial flavor as well.

To make the Grilled Chicken Cordon Blue, first trim the boneless, skinless chicken breasts and cut a pocket into them.

Once you have the chicken cut, make sure it is a clean pocket.

Then make a little packet of the ham and cheese, and insert it into the pocket.

You don’t need to toothpick or tie this together in any way – just pat it down a little bit, and the grill will do the rest to (mostly) seal up the Grilled Chicken Cordon Blue. You might get a little cheese oozing, or a little dark spot on the ham, but trust me, it will be fine.

All that’s left to do is actually grill the Grilled Chicken Cordon Blue – and make the sauce if you want to!

Feel free to pop this into a hot oven instead if you don’t want to grill – bake at 400 degrees F until cooked through, probably 20 minutes.

Don’t forget to take your instant read thermometer (affiliate link) out to the grill (or oven) with you! It should read at least 160 degrees F when the chicken is done.

Grilled Chicken Cordon Blue

Course: Main Course

Cuisine: American

Keyword: chicken cordon blue

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Make this french classic a summertime staple by grilling it up! Ham and cheese stuffed into a chicken breast and grilled before serving with Cheese Sauce OR Creamy Honey Mustard sauce classes up any dinner!

Print Recipe

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Ingredients

Chicken

• 4 Boneless, skinless chicken breasts
• 4 ounces Gruyere or Boursin Cheese
• 8 slices Deli Ham, thinly sliced
• Kosher Salt & Pepper

Sauce 1 (Cheese Sauce)

• 1 tbsp butter
• 1 tbsp AP Unbleached flour
• 1/2 tsp Chicken soup base
• 1 cup MIlk (1% used here)
• 1 ounce Boursin cheese

Sauce 2 (Honey Mustard Sauce)

• 1 tbsp Butter
• 1 tbsp All Purpose unbleached flour
• 1-1/4 cups Heavy Cream
• 1 tbsp Dijon Mustard
• 1 tbsp Honey
• Kosher Salt & Pepper to taste

Instructions

Chicken

• Trim chicken and cut into one side horizontally, making sure not to cut all the way through the pocket.  Open pocket to make sure it is cleanly cut and deep enough for ham & cheese packet.
• Wrap ham around cheese, making a packet.
• Insert packet into chicken pocket and press pocket closed.
• Salt and Pepper chicken, and grill over medium to medium high heat until cooked through, about 15 minutes, turning once. Cooking time is entirely dependent on size of breast: use an instant read thermometer to check for a temperature of at least 160 degrees, being careful to insert into thick part of chicken breast, not ham and cheese packet.  
  

Cheese Sauce

• Melt butter in small saucepan and add flour. Stirring occasionally, cook for at least a minute to make sure the flour taste is cooked off. Add chicken soup base and milk and bring to a simmer to allow it to thicken slightly. Add cheese and stir to melt. If sauce is too thick, add more milk a tablespoon at a time until desired consistency. 
  

Honey Mustard Sauce

• Melt butter in small saucepan and add flour. Stirring occasionally, cook for at least a minute to make sure the flour taste is cooked off. Add cream and bring to a simmer to allow it to thicken slightly. Add mustard and honey and mix well. If sauce is too thick, add more cream a tablespoon at a time until desired consistency. 

If you do decide on sauce, pick one of the two above. You can’t go wrong.

Easy, fast and fun! It’s the trifecta~