Grilled chicken cordon bleu
1
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
60 g Swiss, cheddar or brie
4 small thin slices ham or prosciutto
4 large skinless, boneless chicken breasts
1 tbsp finely chopped pickled jalapenos
3 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp dried sage leaves
1/4 tsp salt
1 zucchini
1 red or yellow bell pepper
generous pinches paprika
Instructions
Oil grill and heat barbecue to medium. Slice cheese into four 2-inch (5-cm) pieces. Wrap a slice of ham around each piece of cheese. Working with 1 chicken breast at a time, to form a pocket, make a horizontal slit about 2 1/2 inches (6 cm) long and 1 1/2 inches (3.5 cm) deep in thickest side of breast. Gently open and sprinkle with jalapeño. Tuck in ham-wrapped cheese. Repeat with remaining chicken breasts.
In a small bowl, stir oil with garlic powder, sage and salt. Cut zucchini into thick rounds. Slice pepper into quarters. Place veggies in a bowl and drizzle with half of oil mixture. Toss to coat. Brush chicken with remaining oil. Sprinkle with paprika.
Place chicken, zucchini and pepper on grill. Barbecue, with lid closed, until chicken is golden and cooked through, 8 to 12 minutes per side. Turn veggies often until lightly charred, 4 to 6 minutes. Remove to a platter as each is done. Serve with boiled baby potatoes, if you wish.
Nutrition (per serving)
Calories 380, Protein 48g, Carbohydrates 4.5g, Fat 17.9g, Fibre 1.2g, Sodium 673mg.
It may sound retro, but this is a back-to-school dinner with a new twist. Pickled jalapeño livens up gooey cheese-and-ham-filled chicken. Use your favourite cheese - we loved it with creamy brie or Camembert or traditional Swiss.
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