Grilled Chicken Cordon Bleu
Cordon bleu is French for “blue ribbon” and the term dates to the 16th century but referred to the highest order of knighthood. The origin of the recipe cordon bleu probably dates to the mid-1950s but first appeared in print via the New York Times in 1967. It usually consisted of a butterflied chicken breast topped with ham and Swiss cheese, rolled up, breaded, and pan fried. It is thought to have been developed as a variation of Chicken Kiev. This variation uses prosciutto instead of ham.
Boneless, skinless half chicken breasts
2 slices prosciutto per chicken breast
1 large slice of Swiss cheese per chicken breast
Olive oil for brushing
Salt and fresh ground black pepper to taste
Place each chicken breast between two sheets of plastic wrap and pound to a uniform thickness of approximately 1/2 inch. Prepare the grill for direct cooking over a hot fire. Brush both sides of each chicken breast with oil and season with salt and pepper. Grill the chicken for 4 minutes on each side.
Turn the chicken and top each breast with 2 slices of prosciutto. And cook for 1 minute.
Top each breast with a slice of cheese and coke for 1 additional minute.
