I have been looking for new and tasty recipes for chicken. After looking through my collection of cookbooks, I rediscovered chicken cordon bleu. Â The recipe sounded perfect, but I didn’t want a breaded chicken breast. Â So I thought about it and determined that I could make a similar dish on the grill. Â I removed the breading, deconstructed it and grilled it. Â The result turned out to be a fantastic take on Chicken Cordon Bleu. Â The chicken was perfectly cooked and the Gruyere and Prosciutto mingled perfectly together.
The first step is to pound the chicken out into about 1/4 inch thick slices. Â To do this, I place the chicken in a heavy duty zip-top bag and then use a meat hammer to pound it thin. Â If you do not have a meat hammer, use a rolling pin or a can of your favorite vegetables as the pounding out device.
Next rub the chicken with olive oil and season lightly with salt and pepper. Â Remember that we are going to be topping this with Prosciutto, so be light with the salt.
Preheat your grill to high.
Grill the chicken for about 4-5 minutes per side or until the meat is cooked through and the juices run clear.
Once cooked, top the chicken with 2-3 slices of the Gruyere cheese.
Then top with two slices of the prosciutto.
Close the lid and allow the cheese to melt. Â Roughly 1-2 minutes.
Remove and serve with your favorite sides.
This dish was amazing! Â The chicken, Gruyere and Prosciutto worked perfectly together. Â Plus, since the the chicken was grilled and not breaded it came out a bit healthier than its classic alternative.
Overall this dish was fantastic.
Let me know what you think?
- 2 Chicken Breasts - Pounded thin
- 4-6 slices Gruyere
- 4 slices Prosciutto
- Olive Oil
- dash Salt
- dash Pepper
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Pound the chicken out into about 1/4 inch thick slices.
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Rub the chicken with olive oil and season lightly with salt and pepper
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Grill the chicken over high heat for about 4-5 minutes per side or until the meat is cooked through and the juices run clear.
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Once cooked, top the chicken with 2-3 slices of the Gruyere cheese and 2 slices of Prosciutto.
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Close the lid and allow the cheese to melt. Roughly 1-2 minutes.
-
Remove and serve with your favorite sides.
Make sure not to over-salt the chicken as you will be topping it with Prosciutto that is quite salty.
Nice one, Rex. Pinned it to try. I could also seeing this as a sandwich (quit face palming….I know you were doing it to get rid of calories, lol, but it would be awesome on a hoagie) .
Chris, I was thinking that it could be a great sandwich too. I think a nice hoagie roll would be a nice addition. Maybe that will be my next post.