Chicken Cordon Bleu is a childhood favorite - this one’s for grown ups.
Tip – Adequate rest time before slicing these is crucial if you want to keep all the goodies inside.
Serves – 4
Total Time – 1 hr
Total Time – 1 hr
- Red Oak Grilling Planks
- 4 5–8 oz Chicken Breasts, boneless and skinless
- 6 oz Ham, sliced
- 6 oz Cheese, swiss or gruyere gated
- Salt and Pepper
- ½ cup Flour
- 3 large Eggs, beaten
- 2 Tbsp Butter, melted
- 1 ½ cups Panko breadcrumbs
- 4 Leeks, green part removed, and sliced lenghthwise
- 8 Shallots, peeled
- 2 Tbsp Olive Oil
- Preheat the grill to 425˚ F.
- Soak grilling planks in warm water for about 15 minutes.
- Place the chicken breasts on a board and use a sharp paring knife to cut a pocket in the thickest side. Be sure not to cut all the way through so the filling cannot escape.
- Season all over with salt and pepper.
- Roll the ham slices into a log shape and thinly cut cross wise to form narrow strips.
- Fill the pocket of each breast with equal amounts of sliced ham and grated cheese. Press down around the opening of the pocket to help seal.
- Toss the breadcrumbs with the melted butter until they are evenly coated. This will add more of a golden color later.
- Prepare a breading station with 1 bowl of flour, 1 bowl of beaten egg, and 1 bowl of breadcrumbs.
- Carefully place each breast in the flour to coat, next dip in the egg, then thoroughly coat with breadcrumbs.
- Set the breast on the oak planks.
- Toss the leeks and shallots in a little oil, salt, and pepper. Place them on the planks with the chicken.
- Cook on the grill with the lid closed for 15 to 20 minutes or until done. Rest for 5 minutes before slicing.
- Serve the chicken with the grilled leeks and shallot.