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Grilled Chicken Cordon Bleu



  • 4 skinless boneless chicken breasts
  • 1 tablespoon Dijon mustard
  • 3 tablespoons vegetable or olive oil
  • 1 tablespoon white or red wine vinegar
  • 1/4 teaspoon dried thyme
  • 4 large thin slices baked ham
  • 4 thin slices Swiss cheese


  1. Butterfly each chicken breast by halving it horizontally, but leaving one side attached, so that it opens into a large thin cutlet.
  2. Whisk together the mustard, oil, lemon vinegar and thyme.
  3. On a plate coat the chicken with the marinade, stacking the breasts as they are coated.
  4. Cover the chicken and let it marinate in the refrigerator for 30 minutes to 3 hours.
  5. Discard the marinade and grill the opened chicken breasts over hot coals for 5 minutes.
  6. Turn and top each with a slice of ham and Swiss.
  7. Cook another 5 minutes.

Serves 4

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