Grilled Chicken Cordon Bleu
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
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 prosciutto
1/4 pound baby arugula
Preheat the grill to high heat.
Brush the chicken with oil and season with salt and pepper. Grill for about 2 minutes per side until slightly charred and just cooked through. Place a few slices of cheese on each breast, close the cover, and let it melt for about 40 seconds. Brush the cut side of the lemons with oil and grill, cut side down, until golden brown and slightly charred, about 45 seconds.
Place the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon over the top and drizzle with olive oil.
Prep: 10 min
Cook: 10 min
Yield: 4 servings
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 prosciutto
1/4 pound baby arugula
Preheat the grill to high heat.
Brush the chicken with oil and season with salt and pepper. Grill for about 2 minutes per side until slightly charred and just cooked through. Place a few slices of cheese on each breast, close the cover, and let it melt for about 40 seconds. Brush the cut side of the lemons with oil and grill, cut side down, until golden brown and slightly charred, about 45 seconds.
Place the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon over the top and drizzle with olive oil.