Chicken Cordon Bleu is one of my favorites! I also love to grill during the summertime. This combined 2 of my favorite things and turned out great!
*If you plan on making your own cream of chicken soup, you will first need to make the mix. Recipe here.
Ingredients for Grilled Chicken Cordon Bleu
- Approximately 2lbs boneless, skinless thighs
- Salt and pepper to taste
- Slices of Monterrey Jack Cheese Approximately 6 slices
- Approximately 6 slices of ham
- 2 cups gluten free cream of chicken or cream of mushroom soup
- 1/2 cup sour cream
- Toothpicks
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Preparing the Chicken
Light your grill to preheat.
Lay out you chicken flat (cut side up) sprinkle with salt and pepper.
Place cheese on top of your thigh pieces. (I broke the slices to better fit the size of the pieces of meat.)
Next, place your ham slices. (I also cut the ham to fit the meat size better)
Fold the chicken, encasing the ham and cheese inside and close with toothpicks to hold together.
Finally, put it on the grill. I cooked it around 350 degrees, turning with tongs until it was cooked through. I used a meat thermometer to make sure the meat reached 165 degrees and was completely cooked.
A Little Messy
With the cheese it is a little messy, but so worth it! I regret nothing!
When the chicken is fully cooked remove it from the grill and remember to remove your toothpicks.
Cover the chicken breast with sauce and enjoy.
Preparing Chicken Cordon Bleu Sauce
Use either a pre-made gluten free cream of chicken soup or make your own with this mix and recipe.
Start your sauce when you put your chicken on the grill. I use 7 Tablespoons of the mix dissolved in 1/2 cup water (dried onions will not dissolve), and 2 cups of water.
When your soup thickens add 1/2 cup sour cream. When soup and sour cream are thoroughly mixed turn down to warm until chicken is fully cooked.
Meal Suggestions
We love mashed potatoes with this because you can use the sauce like gravy. That is the reason why we make so much sauce!
Green beans or mixed vegetables pair well.
Green salad with garden tomatoes.
Grilled Chicken Cordon Bleu- Gluten Free
Ingredients
- Approximately 2lbs boneless skinless thighs
- Salt and pepper to taste
- Slices of Monterrey Jack Cheese Approximately 6 slices
- Approximately 6 slices of ham
- 2 cups gluten free cream of chicken or cream of mushroom soup
- 2 tsp gluten free bouillon
- 1/2 cup sour cream
- Toothpicks
Instructions
- Light your grill to preheat.
- Lay out you chicken flat (cut side up) sprinkle with salt and pepper.
- Place cheese on top of your thigh pieces. (I broke the slices to better fit the size of the pieces of meat.)
- Next, place your ham slices. (I also cut the ham to fit the meat size better)
- Fold the chicken, encasing the ham and cheese inside and close with toothpicks to hold together.
- Finally, put it on the grill. I cooked it around 350 degrees, turning with tongs until it was cooked through.
- Remove the toothpicks and cover with sauce.
- Sauce:
- If using the same mix I use do the following:
- Start your sauce when you put your chicken on the grill. I use 7 Tablespoons of the mix, dissolved in 1/2 cup water (dried onions will not dissolve).
- Put this mixture, bouillon and 2 cups of water in a sauce pan.
- Stir frequently.
- When your soup thickens add 1/2 cup sour cream. When soup and sour cream are thoroughly mixed turn down to warm until chicken is fully cooked.
- Pour sauce over chicken and use as gravy on mashed potatoes.
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