Rolled Italian Chicken Cordon Bleu Rolled Italian Chicken Cordon Bleu

Rolled Italian Chicken Cordon Bleu Image by: Maya Visnyei Author: Irene Fong and The Canadian Living Test Kitchen

We've taken the hassle out of stuffing for an easier rolled version of traditional chicken cordeon 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

  • 4 boneless skinless chicken breast cutlets (about 450 g total)
  • 4 teaspoons Dijon mustard
  • 30 g shaved Parmesan cheese
  • 20 large basil leaves
  • 4 slices prosciutto , halved crosswise
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

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
  • Fibre 0.0
  • Folate 2
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3
  • Vitamin C 2
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rolled Italian Chicken Cordon Bleu

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