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Grilled Chicken Cordon Bleu with Grill Roasted Potatoes and Mustard Vinaigrette

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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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