Grilled Chicken Cordon Bleu

Tẹndẹr Juicy Chickẹn stuffẹd with Ham and Swiss Chẹẹsẹ Grillẹd to pẹrfẹction and brushẹd with a Scrumptious Dijon Vinaigrẹttẹ.


  • 4 boneless, skinless chicken breast halves
  • 4 slices of thinly slice deli ham
  • 4 slices of Swiss cheese
  • Dijon Mustard
  • salt and pepper

For the vinaigrette:

  • 2 T white wine vinegar
  • 1 T Dijon mustard
  • 1 T honey
  • 2 T olive oil
  • 1 T minced fresh parsley
  • 1/2 teaspoon fresh thyme leaves (optional)
  • salt and pepper


  1. Preheat the grill to medium-high heat.
  2. Cut a pocket into each chicken breast by inserting the knife blade into the thick end of the breast. Sweep the blade back and forth, cutting the opening larger, being careful not to cut through the end, top, or bottom.
  3. Layer a lice of ham with a slice of cheese. Roll them up together and insert into the pockets. Brush each breast with Dijon mustard, and sprinkle with sale and pepper.
  4. Grill chicken 6-9 minutes per side, with the lid down. or until cooked through. Brush each breast with the vinaigrette while cooking. When chicken is done and plated drizzle remaining vinaigrette over the chicken and serve.
  5. Jump To full instructions and recipe notes >> Read more…

Recipe adapted from norinesnest