Rolled Italian Chicken Cordon Bleu Rolled Italian Chicken Cordon Bleu

Food styling by Michael Elliott | prop styling by Jennifer Evans Image by: Maya Visnyei

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



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


  • Iron 7
  • Folate 2
  • Calcium 10
  • Vitamin A 3
  • Vitamin C 2
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Lunch & Dinner

Rolled Italian Chicken Cordon Bleu