Grilled Chicken Cordon Blue
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!
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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.