Grilled Chicken Cordon Bleu and Leeks
This simple but savory, lightened-up version of traditional chicken cordon bleu is perfect on the grill, served with citrusy grilled leeks with lemon. You can also prepare this meal indoors on a grill pan. P.S. This meal is also gluten-free!
- 4 skin-on, boneless chicken breasts, butterflied open and lightly pounded
- 4 round teaspoons Dijon mustard
- 3 cloves garlic, pasted
- Zest of 1 lemon
- 2 tablespoons thyme, chopped
- 4 slices mild ham
- 4 slices Gruyère cheese
- Olive oil, for liberal drizzling
- Salt and pepper
- 2 large leeks, halved lengthwise
- 2 lemons, halved
Heat the grill to medium high.
Cut into and across chicken but not all the way through. Pound out a bit, then season inside with salt and pepper. Combine the pasted garlic with the lemon zest and thyme and divide among the chicken. Spread the chicken with the mustard and fill with the ham and cheese; close the chicken up, drizzle liberally with olive oil and season the skin and backside of the breasts with salt and pepper. If the chicken seems overstuffed, secure with wet skewers or twine.
Grill the chicken skin-side down until brown for a few minutes, then turn and place over indirect heat. Close the lid and cook 10-12 minutes more to cook through.
Dress the leeks with oil; season with salt and pepper, and grill to tender-crisp, 5-6 minutes, turning once.
Grill the cut lemons just before serving. Serve the chicken with a halved grilled leek with the juice of the grilled lemon over the top.