Classic Elegance on the Grill
This grilled chicken cordon bleu combines classic elegance with the smoky flavors of the grill for a delightful twist on a beloved dish. Traditionally breaded and baked, this version features juicy, grilled chicken breasts stuffed with savory ham and melted cheese, all enhanced by a light charred flavor that brings a new depth to each bite.
Perfect for outdoor gatherings or weeknight dinners, this recipe delivers a comforting, indulgent meal with a touch of sophistication. Serve it with a fresh salad, roasted veggies, or a creamy sauce for a meal that’s sure to impress.
Ingredients
- 6 boneless, skinless chicken breasts
- 1 lb thick bacon
- 2 large red onion sliced into rings
- 20 oz of crumbled Bleu Cheese
- 16 oz small mushrooms
- raspberry vinegar dressing
- garlic salt
- seasoned salt
- coarse ground black pepper
- freshly grated Parmesan cheese (look for the real Italian kind)
- Toothpicks
- Heavy duty aluminum foil
Preparation
- Using a meat tenderizer, pound chicken as thin as possible.
- Season front and back of chicken to taste with garlic salt and pepper.
- Place seasoned chicken into a bowl, cover with raspberry vinegar dressing and seal with plastic wrap.
- Place bowl in refrigerator for least 4 hours. Turn chicken several times to make sure it is well coated with the dressing.
- Remove chicken from marinade. Evenly sprinkle a thin layer of crumbled Bleu Cheese over each breast.
- Pepper the chicken.
- Roll up each chicken breast, wrap with one or two pieces of bacon and secure with toothpick.
- On a large sheet of heavy duty aluminum foil, spread rings of onion in center and sprinkle with mushrooms.
- Drizzle with raspberry vinegar dressing.
- Set wrapped chicken on top of onions and mushrooms.
- Fold sides of foil so that it creates a pouch and the juices do not escape.
Cooking
- Set grids at medium or high. Preheat grill to medium heat.
- Place foil with chicken on grill for 35 to 45 minutes (until the internal temperature of the chicken is 180°F).
- To check temperature, unroll top of the foil (watch out for steam!) and test chicken with a meat thermometer.
