Tuesday, May 17, 2011
Grilled Chicken Cordon Bleu with White Wine and Lemon Cream Sauce
Grilled Chicken Cordon Bleu with White Wine and lemon Cream Sauce
2-4 thawed Chicken Breasts
salt and pepper
thinly sliced honey ham
sliced Swiss Cheese
Butterfly chicken breasts by slicing longways but not completely through (see video). Open up chicken breasts and sprinkle with salt and pepper. Place a small dollop of honey on each side of the breasts and spread with a knife. Do the same with the Dijon mustard. Place a small slice of Swiss cheese and a small slice of ham on each side of the breast and close breast by folding over. Place a toothpick to hold breast closed while cooking.
Grill over high heat (400 degrees) for 3-4 minutes a side or until completely cooked.
for white wine and lemon Cream Sauce
3 spoonfuls of white wine
1 inch of butter
the juice of one lemon
1 spoonful grated lemon peel (lemon zest)
1 spoonful finely chopped onion
Combine in pan and cook for 3-4 minutes over medium low heat until butter is melted, onions are softened and the combination starts to thicken slightly.
Add 1 cup heavy cream while stirring to combine. Continue to simmer for 3-4 minutes. don't let it boil.
Pour over chicken.
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Cook well, it's worth it.
Cooking for Dads