Grilled Chicken Breast Cordon Bleu

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 414, total fat 24 G., saturated fats 10 G., proteins 42 G., carbohydrates 6 G., fiber 0.5 G., cholesterol 148 mg, sodium 1546 mg, sugar 5 G.

Bobby Flay's "transformed" cordon bleu, built with tender grilled chicken and topped with creamy cheese, prosciutto, and spicy arugula, is another take on a traditional favorite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (beaten thinly)
Olive oil
Salt and freshly ground black pepper
230g sliced triple-fat cream cheese (more than 75% fat), mascarpone or brie cheese
2 lemons, cut in half
8 paper-thin slices prosciutto ham
110 g young arugula shoots

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, curd cheese, Brie cheese, mascarpone cheese, lemon, prosciutto, arugula

Cooking the dish according to the recipe:

Preheat grill to high heat.
Using a brush, coat the chicken breasts completely with olive oil and season with salt and pepper to taste. Grill until cooked through and charred on both sides, about 2 minutes. Top each breast with a few slices of cheese, cover, and grill until the cheese melts slightly, about 40 seconds. Brush the lemons with oil and grill, cut side down, until golden brown and charred, about 45 seconds.

Place the chicken breasts on large serving plates, top each with 2 slices of prosciutto and some arugula. Squeeze the roasted lemons over the top and drizzle with olive oil.

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