Grilled Chicken Cordon Bleu
Cordon Bleu translates to blue ribbon and is used to relate to the highest order of food and cooking in France. Chicken Cordon Bleu has nothing to do with French cooking. Chicken Cordon Bleu evolved over time, probably beginning with Veal Kiev. Veal Kiev evolved into Veal Cordon Bleu in the mid-1950s then to Chicken Cordon Bleu with a 1967 New York Times recipe. That recipe consisted of chicken stuffed with ham and cheese, then breaded and fried. This recipe is my modification to the grill. In the above illustration it is served with Linguine al Limone topped with olive oil and pecorino Romano cheese. Serves 2
1 large boneless, skinless half chicken breast
Olive oil for brushing
Salt and pepper
2 slices prosciutto (sandwich ham can be substituted)
1 large slice Swiss cheese
Place the chicken between to pieces of plastic wrap and pound to a uniform thickness of approximately 1/2 inch. Brush lightly with olive oil and season with salt and pepper (I used Creole Seasoned Salt).
Grill directly over a medium hot fire for 4 minutes per side, lid closed.
Lay the slices of prosciutto on top of the chicken.
Lay the cheese on top and continue cooking (lid closed) until the cheese has melted.