Grilled chicken cordon bleu



15 min


4 servings

* PLUS Grilling Time: 16 minutes
Grilled chicken cordon bleu

Andreas Trauttmansdorff


  • 60 g Swiss , cheddar or brie
  • 4 small thin slices ham or prosciutto
  • 4 large skinless, boneless chicken breasts
  • 1 tbsp finely chopped pickled jalapenos
  • 3 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp dried sage leaves
  • 1/4 tsp salt
  • 1 zucchini
  • 1 red or yellow bell pepper
  • generous pinches paprika


  • Oil grill and heat barbecue to medium. Slice cheese into four 2-inch (5-cm) pieces. Wrap a slice of ham around each piece of cheese. Working with 1 chicken breast at a time, to form a pocket, make a horizontal slit about 2 1/2 inches (6 cm) long and 1 1/2 inches (3.5 cm) deep in thickest side of breast. Gently open and sprinkle with jalapeño. Tuck in ham-wrapped cheese. Repeat with remaining chicken breasts.
  • In a small bowl, stir oil with garlic powder, sage and salt. Cut zucchini into thick rounds. Slice pepper into quarters. Place veggies in a bowl and drizzle with half of oil mixture. Toss to coat. Brush chicken with remaining oil. Sprinkle with paprika.
  • Place chicken, zucchini and pepper on grill. Barbecue, with lid closed, until chicken is golden and cooked through, 8 to 12 minutes per side. Turn veggies often until lightly charred, 4 to 6 minutes. Remove to a platter as each is done. Serve with boiled baby potatoes, if you wish.

Nutrition (per serving)

  • Calories
  • 380,
  • Protein
  • 48 g,
  • Carbohydrates
  • 4.5 g,
  • Fat
  • 17.9 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 673 mg.

It may sound retro, but this is a back-to-school dinner with a new twist. Pickled jalapeño livens up gooey cheese-and-ham-filled chicken. Use your favourite cheese – we loved it with creamy brie or Camembert or traditional Swiss.