Mohamed Shili This easy grilled chicken cordon bleu is a lighter take on the classic! Juicy grilled chicken is topped with creamy cheese, crispy prosciutto, and fresh arugula, then finished with a squeeze of charred lemon for extra flavor. It’s simple, quick, and packed with taste—perfect for a weeknight meal!
Ingredients Needed:
- 4 boneless, skinless chicken breasts, pounded thin
- Olive oil
- Salt and freshly ground black pepper
- 1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced
- 2 lemons, halved
- 8 paper-thin slices of prosciutto
- 1/4 pound baby arugula
How To Make Grilled Chicken Cordon Bleu?
- Preheat the grill: Set the grill to high heat.
- Prepare the chicken: Brush both sides of the chicken with olive oil and season with salt and pepper.
- Grill the chicken: Cook the chicken for about 2 minutes per side until slightly charred and fully cooked through.
- Melt the cheese: Place slices of cheese on top of the chicken, close the grill lid and let it melt for about 40 seconds.
- Grill the lemons: Brush the cut sides of the lemons with olive oil and grill them cut-side down for about 45 seconds until golden brown.
- Assemble the dish: Place the chicken on plates, top each piece with 2 slices of prosciutto and some arugula.
- Finish and serve: Squeeze the grilled lemon over the chicken and drizzle with olive oil. Serve hot!
Recipe Tips:
- Pound the chicken evenly: Make sure the chicken breasts are the same thickness so they cook evenly. If they are too thick, they won’t cook through properly, and if they are too thin, they might dry out.
- Don’t skip the grilled lemon: Grilling the lemons makes them sweeter and gives a smoky taste. This adds extra flavor to the dish, so don’t skip this step!
- Use high-quality cheese: Triple crème cheese or brie melts well and gives a rich, creamy texture. Avoid using hard cheeses, as they won’t melt properly.
- Grill over high heat: The chicken needs a quick, high-heat grill to stay juicy. Cooking it too long or at low heat can make it dry.
- Add prosciutto and arugula right before serving: Prosciutto can get chewy if heated too much, and arugula wilts when warm. Add them after grilling to keep their texture fresh and crisp.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chicken cool down first. Then, store it in a sealed container in the fridge for up to 3 days.
- Freeze: Wrap the cooled chicken well and place it in a freezer bag. It stays good for 2 months.
- Reheat: Heat a pan over low heat and add a little olive oil. Place the chicken in the pan and cover with a lid. Cook for about 5 minutes, flipping once, until the cheese is warm and the chicken is heated through.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 750mg
- Potassium: 450mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 45g
Try More Bobby Flay Recipes:
Bobby Flay Grilled Chicken Cordon Bleu
Description
This easy grilled chicken cordon bleu is a lighter take on the classic! Juicy grilled chicken is topped with creamy cheese, crispy prosciutto, and fresh arugula, then finished with a squeeze of charred lemon for extra flavor. It’s simple, quick, and packed with taste—perfect for a weeknight meal!
Ingredients
Instructions
- Preheat the grill: Set the grill to high heat.
- Prepare the chicken: Brush both sides of the chicken with olive oil and season with salt and pepper.
- Grill the chicken: Cook the chicken for about 2 minutes per side until slightly charred and fully cooked through.
- Melt the cheese: Place slices of cheese on top of the chicken, close the grill lid and let it melt for about 40 seconds.
- Grill the lemons: Brush the cut sides of the lemons with olive oil and grill them cut-side down for about 45 seconds until golden brown.
- Assemble the dish: Place the chicken on plates, top each piece with 2 slices of prosciutto and some arugula.
- Finish and serve: Squeeze the grilled lemon over the chicken and drizzle with olive oil. Serve hot!
Notes
- Pound the chicken evenly: Make sure the chicken breasts are the same thickness so they cook evenly. If they are too thick, they won’t cook through properly, and if they are too thin, they might dry out.
- Don’t skip the grilled lemon: Grilling the lemons makes them sweeter and gives a smoky taste. This adds extra flavor to the dish, so don’t skip this step!
- Use high-quality cheese: Triple crème cheese or brie melts well and gives a rich, creamy texture. Avoid using hard cheeses, as they won’t melt properly.
- Grill over high heat: The chicken needs a quick, high-heat grill to stay juicy. Cooking it too long or at low heat can make it dry.
- Add prosciutto and arugula right before serving: Prosciutto can get chewy if heated too much, and arugula wilts when warm. Add them after grilling to keep their texture fresh and crisp.
Bobby Flay Grilled Chicken Cordon Bleu