Grilled Chicken Cordon Bleu with Grill Roasted Potatoes and Mustard Vinaigrette
By lorik
Ingredients
- FOR THE VINAIGRETTE, WHISK:
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 Tbsp. minced shallots
- Salt and black pepper to taste
- FOR THE CHICKEN, COAT:
- 4 boneless, skinless chicken breasts (5–6 oz. each), trimmed
- Olive oil
- TOP:
- 4 oz. thinly sliced deli ham
- 4 slices Swiss cheese
- Chopped fresh chives
- TOSS:
- 1 lb. red-skinned potatoes, cut into wedges
- Olive oil
- Salt and black pepper
- ADD:
- 1/2 recipe Dijon vinaigrette
Details
Servings 4
Adapted from cuisineathome.com
Preparation
Step 1
Preheat grill to medium-high. Brush grill grate with oil.
For the vinaigrette, whisk together vinegar, 1/4 cup oil, Dijon, and shallots; season with salt and pepper. Reserve half the vinaigrette for the Grilled Potato Wedges.
For the chicken, coat breasts with oil; season with salt and pepper. Grill breasts, covered, until an instant-read thermometer inserted into the thickest part registers 155°, 5 minutes per side.
Top each breast with ham and cheese, reduce heat to mediumlow, and grill, covered, until cheese melts, 1–2 minutes. Serve breasts with vinaigrette;
garnish with chives.
For Potatoes:
Preheat grill to medium-high. Brush grill grate with oil.
Toss potatoes with oil; season with salt and pepper. Grill potatoes until
fork-tender, about 5 minutes per side; transfer to a large bowl. Add vinaigrette and toss to combine; cover with plastic wrap and let sit to absorb vinaigrette, 2–3 minutes.
Calories in Chicken: Per serving: 418 cal; 25g total fat (7g sat); 131mg chol; 629mg sodium; 2g carb; 0g fiber; 44g protein
Calories in Potatoes: Per serving: 158 cal; 7g total fat (1g sat); 00mg chol; 126mg sodium; 22g carb; 4g fiber; 3g protein
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