I like the fact that many dishes can be adapted to the grill.
These grilled adaptations take on a slightly different flavor. In
quite a few cases, these dishes become a little bit healthier.
I like the fact that many dishes can be adapted to the grill. These grilled adaptations take on a slightly different flavor. In quite a few cases, these dishes become a little bit healthier. This is usually occurs when an item is not fried, does not include butter or requires the addition of a sauce. These three things are true in the case of grilled chicken cordon bleu.
The term “cordon bleu” is derived from the highest order of knighthood in the French monarchy, circa 1578. Translated from French, cordon bleu means “blue cord,” which is a reference to the blue ribbons the knights wore. The term “cordon bleu” is also applied to food of the highest standard and for highly skilled chefs.
The history of chicken cordon bleu is a little vague, but according to a Web site called The Food Timeline, chicken cordon bleu was actually developed in the United States. For many centuries, the culinary artists of Europe developed their own versions of stuffed meats, which led to the influence for chicken cordon bleu.
The first dish that influenced chicken cordon bleu is chicken kiev. This is a chicken breast that is stuffed with seasoned butter, dipped in breadcrumbs and then fried. The other dish that influenced chicken cordon bleu is veal cordon bleu of Switzerland or schnitzel cordon bleu of Austria. Here, a piece of flat veal is wrapped with ham and cheese. Using these two dishes, chicken cordon bleu became what we know today.
Traditionally, chicken cordon bleu is a piece of chicken breast with cheese (in most cases, it is Swiss or Gruyere) and sliced ham. In some versions the chicken breast is pounded flat, and the cheese and ham are rolled with the pounded chicken breast. In other versions, a knife creates a pocket for the cheese and ham to be stuffed into. Then, the rolled or stuffed breast is breaded and either pan-fried or oven-baked. Many recipes also suggest that chicken cordon bleu be served with hollandaise sauce.
I have not come across a good recipe for grilled chicken cordon bleu. The recipes I’ve found consist of items not traditional to the authentic recipe. In those versions, ingredients such as onions and raspberry vinegar are used. Some of the recipes were cooked in grilling packets, and others were for chicken cordon bleu sandwiches with a grilled piece of chicken. Since none of them consisted of what I was looking for, I decided to adapt my own. When experimenting a few years ago, I came up with two versions – a stuffed version and a layered version.
In the stuffed version of chicken cordon bleu, a pocket is cut into the side of the chicken breast, and then filled with the cheese and ham. It is seasoned with salt and pepper and grilled. To replace the hollandaise sauce, the chicken is brushed with a little dijon mustard.
The layered version of chicken cordon bleu is very simple to prepare. I borrowed the idea of layering the cheese and ham on top of the chicken breast from a restaurant. The chicken breast is seasoned with the salt and pepper, and then the chicken is grilled. About half way through the grilling, the chicken is brushed with dijon mustard and grilled into the chicken breast. In the last five minutes of grilling, the cheese and ham is layered on top of the chicken breast. The lid of the grill is closed to allow the cheese to melt more easily.
Traditional chicken cordon bleu is one of my favorite “classic” dishes. With this adapted grilled version, I feel a little less guilty enjoying it. It can be served with a tossed green salad with a light vinaigrette and rice pilaf.
You may prefer to substitute these side dishes, but keep the side dishes light. Although the grilled version has fewer calories when compared to the traditional version, it is still heavy on flavor. The recipe I have included for both versions is the same, but the preparation methods are different.Grilled Chicken Cordon Bleu
From Mitch Mariani
Serves 4
4 boneless and skinless chicken breast (excess fat removed, washed and dried)
4 slices of cheese (Swiss, Monterey Jack or Gruyere)
4 slices of black forest ham
salt and pepper to taste
2 tablespoons dijon mustard
STUFFED METHOD
Step 1: With a very sharp knife, slice a pocket into the side of the chicken breasts. Fill the pocket with a slice of cheese and ham. Salt and pepper the outside of the chicken breast.
Step 2: Grill the stuffed chicken breast over medium heat, turning occasionally. Grill for 20 minutes.
Step 3: Brush both sides of the stuffed chicken breast with the dijon mustard and continue grilling and turning for an additional 10 minutes until the cheese has melted and the chicken juices run clear. The cheese and ham inside the chicken breast need to register 165 degrees on an instant read thermometer.
LAYERED METHOD
Step 1: Salt and pepper both sides of the chicken breasts.
Step 2: Over medium heat, briefly grill the slices of ham. About 45 to 60 seconds on each side. Remove the ham from the grill.
Step 3: Grill the chicken for 15 minutes, turning occasionally. Brush one side with the dijon mustard and turn that side over and expose it to the direct heat and grill for five minutes. After the five minutes has passed, brush the other side with Dijon mustard and turn that side to expose it to the direct head. Immediately, add the grilled ham and cheese on top of the grilled chicken breast, and cover the grill with the lid.
Step 4: Allow the chicken to finish grilling with the dijon mustard for its five minutes. In this time, the ham will also be heated and the cheese will melt.
