Oak Roasted Chicken Cordon Bleu

Oak Roasted Chicken Cordon Bleu

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


  • 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


  1. Preheat the grill to 425˚ F.
  2. Soak grilling planks in warm water for about 15 minutes.
  3. 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.
  4. Season all over with salt and pepper.
  5. Roll the ham slices into a log shape and thinly cut cross wise to form narrow strips.
  6. 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.
  7. Toss the breadcrumbs with the melted butter until they are evenly coated. This will add more of a golden color later.
  8. Prepare a breading station with 1 bowl of flour, 1 bowl of beaten egg, and 1 bowl of breadcrumbs.
  9. Carefully place each breast in the flour to coat, next dip in the egg, then thoroughly coat with breadcrumbs.
  10. Set the breast on the oak planks.
  11. Toss the leeks and shallots in a little oil, salt, and pepper. Place them on the planks with the chicken.
  12. Cook on the grill with the lid closed for 15 to 20 minutes or until done. Rest for 5 minutes before slicing.
  13. Serve the chicken with the grilled leeks and shallot.
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