My little take on Grilled Chicken Cordon Bleu . . .
Brine some skinless chicken breasts. The grill them until they are about halfway done.
(https://www.indianmotorcycles.net/attachments/1779300730666-jpeg.905236/?auto=webp&fit=bounds&format=pjgp&height=1920&optimize=high&width=1920)
At that point, pull them off the grill and cut a pocket into each one. Then take some (whole milk) string cheese, wrap it in a couple of slices of Black Forest Ham, then stuff that combination into the pocket. Finally wrap the stuffed breasts with a couple of slices of Prosciutto and back on the grill they go.
(https://www.indianmotorcycles.net/attachments/1779300942449-jpeg.905237/?auto=webp&fit=bounds&format=pjgp&height=1920&optimize=high&width=1920)
At the same time grill some carrots that will get a little Balsamic Glaze drizzle.
(https://www.indianmotorcycles.net/attachments/1779301059139-jpeg.905238/?auto=webp&fit=bounds&format=pjgp&height=1920&optimize=high&width=1920)
Plated up some of those cute little baby taters that were par boiled and then hit with some EVOO and a nice coating of salt, to be finished in the oven.
It's a little bit of work, but worth the effort.
Looks tasty! I'd take a plate of that. Will have to give that a try soon.
Love Cordon Bleu.... looks tasty, thanks for sharing your method! Good lookin veggies too....
Cheers
Quote from: ASpitzer on May 20, 2026, 11:16:10 AMLooks tasty! I'd take a plate of that. Will have to give that a try soon.
Thank you. Sadly, the leftovers have already been consumed. ;{)
Quote from: bamakettles on May 20, 2026, 11:53:54 AMLove Cordon Bleu.... looks tasty, thanks for sharing your method! Good lookin veggies too....
Cheers
I tried bacon one time, but after half cooking the breasts (because I want to keep as much of the cheese in there as possible) the bacon was still rubbery. So, being Italian, the Prosciutto was the next obvious choice.
I've started doing the carrots that way a while ago. Even the grandkids enjoy the Balsamic Glaze because it has honey in it.