Tuesday, August 11, 2009
Grilled Chicken Cordon Blue: Recipe
Chicken, ham and Swiss? YUM! I love the way the cheese melts and the way the roll-up looks when sliced - like a bulls-eye! The combination of ham and cheese is so perfect with a mild chicken cutlet as the backdrop. And this was no different. It was cooked to perfection (thank you husband) and flavored lightly enough that the seasoning did not overpower - but rather enhanced - the entire package.
I actually thought this would take longer than it did and to my surprise it was simpler to do than I imagined. More than anything, this was an assembly job and keeping the children away from uncooked chicken and the related ham and cheese slices with chicken juice on them (yuck) was the only challenging part!
I think the trick in the speed was that I used all prepared items such as chicken cutlets in perfect portions - I simply unwrapped and pounded thin. I used already sliced prosciutto and deli slices of cheese. Having these things readily available made this dish assemble and cook quickly.
Grilled Chicken Cordon Blue
2.5 lbs. chicken cutlets (about 5-6 cutlets)
5 oz. Jarlsberg cheese slices
4 oz. sliced thin prosciutto
1/4 cup fresh rosemary, minced
2 Tbsp. dried oregano
1 Tbsp. salt
1 Tbsp. paprika
6 wooden skewers soaked in cold water for at least 15 minutes.
With a kitchen mallet (between two large pieces of butcher paper or waxed paper), hammer each cutlet to a much thinner piece - about 1/4" thick all around. Sprinkle each piece with an even amount of fresh rosemary. Top each slice with two slices of prosciutto followed by one slice of cheese. Tuck the short end of the chicken in toward the center and roll toward the opposite end. Set aside and repeat with the others.
Mix together the oregano, salt and paprika. Rub each chicken roll with about 1 1/2 tsp. of herb mixture on all sides. Secure each roll shut with a skewer.
Cook each roll over direct heat for about 7 minutes per side - close the lid while cooking. Remove skewers and serve.