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grilled chicken cordon bleu

Homemade Grilled Chicken Cordon Bleu

Delicious Homemade Grilled Chicken Cordon Bleu recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 1400
Ingredients Method

Ingredients
  

For the chicken
  • 4 chicken breasts (butterflied and pounded to 1/4-inch thickness for even rolling)
  • 8 slices ham (thinly sliced deli style works best)
  • 8 slices swiss cheese (two per breast for a better melt)
  • 3 tbsp poultry rub
  • 2 tbsp fresh parsley, finely chopped (for garnish)
For the cream sauce
  • 1/2 cup mayo (I always use Hellmann's for the creamiest texture)
  • 5 tbsp mustard (Dijon style is best for a sharp kick)
  • 1 tbsp white wine vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Method
 

  1. Place each chicken breast on a cutting board and carefully butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through—you want one connected piece that opens like a book. Once butterflied, place plastic wrap over the chicken and pound it gently and evenly to about 1/4-inch thickness using a meat mallet. This ensures even cooking and makes rolling easier. Lay the pounded breasts flat and ready for filling.
  2. Working with one chicken breast at a time, lay 2 slices of ham on the flattened chicken, leaving a small border around the edges. Place 2 slices of Swiss cheese on top of the ham, then carefully roll the chicken tightly from one end, tucking in any filling as you go. Secure each roll with 2-3 toothpicks placed horizontally to prevent the roll from unraveling during grilling. Repeat with remaining three chicken breasts.
  3. In a small bowl, whisk together the mayo, Dijon mustard, white wine vinegar, sugar, garlic powder, cayenne, salt, and cracked black pepper until smooth and well combined. I always use Hellmann's mayo because it creates the creamiest, most luxurious sauce—it really makes a difference in the final flavor. Set the sauce aside at room temperature while you prepare the grill.
  4. Preheat your grill to 375°F. While the grill heats, rub the exterior of each rolled chicken breast evenly with the poultry rub, coating all sides. Once the grill reaches temperature, place the chicken rolls seam-side down on the grill grates and cook for 15-18 minutes, then carefully flip and cook for another 15-18 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F measured at the thickest part with a meat thermometer.
  5. Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender. I find this resting period makes a noticeable difference in texture, especially with stuffed breasts. Remove the toothpicks, plate the chicken, drizzle or spoon the creamy mustard sauce from Step 3 over the top, and garnish with fresh parsley.