Sandra This Bobby Flay Grilled Chicken Cordon Bleu Recipe is a juicy and creamy recipe, which is made with boneless chicken breasts and prosciutto. It’s the perfect weeknight dinner, ready in about 25 minutes.
Bobby Flay Grilled Chicken Cordon Bleu Recipe Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- Olive oil, for brushing and drizzling
- Salt and freshly ground black pepper
- 1/2 pound triple creme cheese (like 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: Preheat a grill or grill pan to high heat.
- Prepare the Chicken: Brush both sides of the pounded chicken breasts with olive oil and season generously with salt and pepper.
- Grill the Chicken: Place the chicken on the hot grill and cook for about 2 minutes per side, until slightly charred and cooked through.
- Melt the Cheese: Place the slices of cheese evenly on top of each chicken breast. Close the grill lid or tent with foil and let the cheese melt for about 40 seconds.
- Grill the Lemons: While the cheese melts, brush the cut sides of the lemon halves with olive oil. Place them cut-side down on the grill and cook for about 45 seconds, until they are golden brown and charred.
- Assemble and Serve: Remove the chicken from the grill and place it on serving plates. Drape 2 slices of prosciutto over each piece of cheesy chicken, then top with a small handful of baby arugula. Squeeze the juice from the grilled lemons over the top, drizzle with a little more olive oil, and serve immediately.
Recipe Tips
- How to get evenly cooked chicken? Pounding the chicken breasts to an even thickness before grilling is a crucial step. This ensures that the chicken cooks quickly and evenly without drying out.
- Why should I grill the lemons? Grilling lemons caramelizes their natural sugars, which mellows their acidity and gives them a subtle smoky flavor. The resulting juice is sweeter and more complex than regular lemon juice, adding a fantastic finishing touch to the dish.
- What’s the best cheese to use? A soft, creamy, high-fat cheese like a triple crème or a good quality brie is perfect because it melts quickly and beautifully, creating a rich, luscious sauce over the chicken.
- How do I keep the chicken juicy? The key is a quick cook over high heat. Pounding the chicken thin allows it to cook through in just a few minutes, while the high heat of the grill gives it a great sear without drying out the inside.
What To Serve With Grilled Chicken Cordon Bleu
This light and elegant dish pairs well with simple, fresh sides.
- A simple arugula salad with a light vinaigrette
- Roasted asparagus or green beans
- Lemon and herb couscous or quinoa
- Crispy roasted potatoes
How To Store & Reheat Leftovers
Refrigerate: Let the chicken cool, then store it in a sealed container in the fridge for up to 3 days. It’s best to store it without the arugula on top. Freeze: Wrap the cooled, cheese-topped chicken tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Reheat: For best results, reheat the chicken gently in a covered skillet over low heat with a splash of water or broth to keep it moist, for about 5 minutes.
Bobby Flay Grilled Chicken Cordon Bleu Nutrition Facts
- Serving: 1 chicken breast
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 750mg
- Protein: 45g
- Total Carbohydrate: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this is a modern, “deconstructed” take on the classic. Traditional Chicken Cordon Bleu involves stuffing a chicken breast with ham and Swiss cheese, breading it, and frying it. This grilled version is much lighter, quicker, and easier to make.
Yes, you can use a cast-iron or other heavy-bottomed skillet over high heat. Cook the chicken for 2-3 minutes per side. After flipping, top with cheese, reduce the heat to low, and cover the pan for about a minute to melt the cheese.
A triple crème is a type of soft cheese that has had extra cream added to it before the cheese-making process, resulting in a very high butterfat content (at least 75%). This makes it incredibly rich, buttery, and melts beautifully. Brie is a common example of a double crème, which is also a great choice.
Try More Recipes:
- Bobby Flay Bananas Foster French Toast with Whipped Cream Cheese Recipe
- Bobby Flay Strawberries Filled with “Clotted” Cream Recipe
- Bobby Flay Banana Bread Waffles with Bananas Foster Sauce Recipe
Bobby Flay Grilled Chicken Cordon Bleu Recipe
Description
A quick and elegant deconstructed take on the classic, featuring juicy grilled chicken topped with melted brie, crispy prosciutto, fresh arugula, and a squeeze of charred lemon.
Ingredients
Instructions
- Preheat a grill to high heat.
- Brush the pounded chicken with olive oil and season with salt and pepper.
- Grill the chicken for about 2 minutes per side until cooked through.
- Top the chicken with slices of cheese and close the lid for about 40 seconds to melt.
- While the cheese melts, grill the lemon halves cut-side down for 45 seconds until charred.
- Remove the chicken from the grill and place on plates.
- Top each piece with 2 slices of prosciutto, a handful of arugula, a squeeze of grilled lemon, and a drizzle of olive oil.
Notes
- Pounding the chicken to an even thickness is the most important step for quick and even cooking.
- Don’t skip grilling the lemons; it mellows their flavor and adds a smoky sweetness to the dish.
- Use a soft, high-quality cheese like brie or another triple crème for the best creamy, melty texture.
- Add the prosciutto and arugula right at the end, just before serving, to keep them fresh and crisp.
