Grilled Chicken Cordon Bleu

We have found that grilling for us really cuts down on the amount of time it takes to get dinner on the table. I try to have the meat pounded down and marinating (if necessary) early in the morning so that by the time we are all home for dinner it is putting together a salad (have all your veggies chopped for a couple day and it takes less time), a side dish, and a vegetable dish. With the family helping this can be done in as little as 30 minutes if you have a plan.


This didn’t photograph well at all but it tasted great. This is the inside of the chicken the ham got a bit burnt on the end as it wasn’t tucked in as it should be. Oops.

We had chicken breasts out for dinner and didn’t know quite what we wanted to do with them. I like mixing things up so the family doesn’t get tired of one meat several days in a row but with us grilling I was getting a bit lazy and just marinating the meat (which tasted great) but you still feel like you are eating the same dish with different sides after awhile.

The family liked this simple change and it didn’t add any time to our meal!

Grilled Chicken Cordon Bleu

A simple grilled chicken cordon bleu for a delicious weeknight dinner.


  • 1- 1 1/2 chicken breast halves
  • 4 – 6 thick slices of deli ham
  • 4 – 6 slices of Swiss cheese
  • Dijon Mustard
  • salt and pepper
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon fresh thyme leaves


  1. Preheat the grill to medium-high heat.
  2. Pound down breast to 1/2″ thickness. Place a slice of deli ham and swiss cheese in the center of the pounded down chicken. Carefully fold in half so that the cheese and meat are in the center of the chicken.
  3. Brush each breast with Dijon mustard, and sprinkle with sale and pepper.
  4. Whisk together the white wine vinegar, Dijon, honey, olive oil, and parsley. Season with salt and pepper.
  5. Grill chicken 6-9 minutes per side, with the lid down. or until cooked through.
  6. Brush each breast with the vinaigrette while cooking. When chicken is done and plated drizzle remaining vinaigrette over the chicken and serve.

3 Comments Add yours

  1. I have been a part of organizations who serve us as entertainers buffetts and banquets and have served this recipe and stuffed chicken, etc. excellant.

    Liked by 1 person

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