Thursday, April 1, 2010
My take on Chicken Cordon Bleu
I love Chicken Cordon Bleu but sometimes I worry that it's not done all the way and it's a pain to pound the chicken breasts and roll them up. Then you have to bread and fry it. So I came up with this little healthier version of it. Hope you enjoy!
Di's Chicken Cordon Bleu
4 boneless skinless chicken breasts,
1 envelope Grill Mates Garlic, Herb , and Wine marinade
4 slices of Black Forest Ham (or your preference)
4 slices Swiss Cheese (or Provolone)
Prepare Marinade according to package directions, and marinade chicken for 1/2 to 4 hours, the longer the more flavorful the chicken will be. Grill on hot grill at about medium heat for 8 to 10 minutes per side depending on how thick the chicken breasts are.
When there is about 3 minutes left of grilling time on the last side, plase one piece of ham (may have to fold over) and one piece of cheese (may have to cut in two and place both halves on, depending on the size of your chicken breasts.) Close grill lid and let it finish grilling. Cheese should be melty when done.
Serve with dipping sauce and I like to serve with Potatoe wedge fries. See below....
Mustard Dipping Sauce:
1/2 cup or so Kraft Real Mayonaise
1 Tablespoon prepared mustard (French's yellow)
Whisk together the Mayo and mustard, (this tastes like the dipping sauce you get for the Malibu Chicken at Sizzler.)
Potatoe Wedge Fries
3 or 4 baking potatoes
Lawry's season salt (or any other seasoning you have)
Heat oven to 375 degrees. Wash and slice potatoes into wedges. (I cut them in half and make 3 or 4 wedges out of each half. Place in large bowl. Drizzle about 2 or 3 Tablespoons of olive oil over them, and sprinkle liberally with season salt. Toss to coat.(Can add a couple of sprinkles of hot sauce to kick'em up a notch) Place on greased cookie sheet (I try to stand them up with the peel side touching the cookie sheet) and bake for 30 to 40 minutes until golden brown and tender like french fries. Yummo!