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BBQ Chicken Cordon Bleu

BBQ Chicken Cordon Bleu
BBQ Chicken Cordon Bleu

 

 

 

 

 

 

BBQ Chicken Cordon Bleu

The other night produced a dilemma.  I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .

So I thought why not try to BBQ a chicken breast stuffed with ham and cheese.  It came out great .

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese.  Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket. 

Ingredients for BBQ Chicken Cordon Bleu

  1. 1 Chicken breast per person
  2. 1 thin slice ham
  3. 1 wedge swiss cheese
  4. BBQ sauce
  5. Chili powder

Directions for BBQ Chicken Cordon Bleu

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

Carefully insert the ham & cheese into the pocket you created in the chicken breast.

Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done.  Times will vary depending on how  hot your grill gets.

Brush more sauce on as necessary.  Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Zwilling J.A. Henckels Four Star 5-1/2-Inch High Carbon Stainless Steel Boning Knife

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Finally a dish I can sink my teeth into.  Chicken, Cheese and Ham how can you possibly go wrong with that!  5 paws and keep it coming!

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BBQ Chicken Cordon Bleu

BBQ Chicken Cordon Bleu

Ingredients

  1. 1 Chicken breast per person
  2. 1 thin slice ham
  3. 1 wedge swiss cheese
  4. BBQ sauce
  5. Chili powder

Instructions

  1. Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
  2. Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
  3. Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
  4. Carefully insert the ham & cheese into the pocket you created in the chicken breast.
  5. Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
  6. Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
  7. Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.
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Chicken Kiev

 

Chicken Kiev
Chicken Kiev  

 

 

 

 

 

Chicken Kiev

Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center.  It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time.  Like many recipes the origins are muddied and the exact recipe up for debate.

The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end  the cooking process flap side down.

You can use any number of flavorings to use in the butter, the choice is yours.

Chicken Kiev Compound Butter Ingredients and Directions

This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.

  1. 1/4 pound butter softened to room temperature.
  2. Juice of 1/2 a lemon
  3. 1 clove garlic finely diced
  4. 1 tsp dried tarragon
  5. 1 tsp dried parsley
  6. 1 tsp salt
  7. 1 tsp pepper

In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture.  Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.

compound butter ingredients
compound butter ingredients

 

 

 

 

 

 

 

compound butter log
compound butter log

 

 

 

 

 

 

 

 

Chicken Kiev Ingredients

  1. 1 chicken breast per person, butterflied and pounded thin
  2. 2 Tbs compound butter per breast
  3. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  4. Flour seasoned with salt and pepper
  5. Panko bread crumbs
  6. Salt and pepper
  7. Cooking oil

Directions for Chicken Kiev

The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.  

Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface.  Put the chicken on it and cover with a second piece.  Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.

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 Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly.  Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

 Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

In a frying pan with about 1/2 inch of oil brown the chicken flap side down first.  Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

If it’s chicken I’m in !!!!  5 paws for détente and the chicken

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Kiev
Serves 4
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. Compound Butter
  2. 1/4 pound butter softened to room temperature.
  3. juice of 1/2 a lemon
  4. 1 clove garlic finely diced
  5. 1 tsp dried tarragon
  6. 1 tsp dried parsley
  7. 1 tsp salt
  8. 1 tsp pepper
  9. Chicken Kiev1 chicken breast per person, butterflied and pounded thin
  10. 2 Tbs compound butter
  11. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  12. Flour seasoned with salt and pepper
  13. Panko bread crumbs
  14. Salt and pepper
  15. Cooking oil
Instructions
  1. Compound Butter
  2. In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
  3. Directions fro Chicken Kiev
  4. Preheat oven to 350 degrees
  5. The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
  6. Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
  7. In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
Notes
  1. Make extra butter and place small coins on top of chicken when serving.
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