We've taken the hassle out of stuffing for an easier rolled version of traditional chicken cordon bleu, which is perfect for busy weeknights. Grilled thinly sliced potatoes make a great alternative to roast potatoes when grilling season is at its peak.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Place chicken between waxed paper or plastic wrap; pound to scant 1/2-inch thickness. Top with mustard, Parmesan, basil, prosciutto and pepper. Roll up chicken, securing ends with small skewers. Brush all over with oil.
Heat 1 burner of 2-burner barbecue or 2 burners of 3-burner barbecue to medium-high heat (about 375°F). Place chicken on rack over lit burner(s); grill, uncovered, turning once, until grill-marked, about 3 minutes.
Transfer to lightly greased small rimmed baking sheet. Place on rack over unlit burner; close lid and grill until juices run clear when chicken is pierced and instant-read thermometer inserted in centres reads 170°F, about 12 minutes. Let rest for 2 minutes; remove skewers.
Nutritional facts Per serving: about
- Sodium 648 mg
- Protein 33 g
- Calories 228
- Total fat 10 g
- Potassium 454 mg
- Cholesterol 108 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
%RDI
- Iron 7
- Folate 2
- Calcium 10
- Vitamin A 3
- Vitamin C 2
