Grilled Chicken Cordon Bleu

This was originally inspired by a video I saw from Bobby Flay years ago, have been making it ever since, but just found the right time to share with all of you! This truly couldn’t be easier and will become one of your go-to grill recipes! Not into grilling? You can easily pan sear the chicken breasts instead.

Serves 4

4 thinly sliced chicken breasts
2 tableapoons avocado oil
Kosher salt & fresh black pepper
4 lemons, cut in half
4 slices of prosciutto
1/2 lb. Triple Crème or Brie cheese
10 oz arugula
1/4 cup olive oil
Flaky salt

If your chicken breasts aren’t particularly thin, place each breast between two pieces of parchment paper and pound them thin with a meat mallet or rolling pin.

Preheat your grill to medium high heat and let it heat for at least 10 minutes. Make sure grates are clean.

Brush each chicken breast with the avocado oil and season generously with the kosher salt and black pepper.

Place chicken breasts on the grill and allow them to cook about two minutes before flipping to the other side. The chicken will naturally release from the grates. If it does not naturally release, let it cook another minute or two until it’s ready.

Once you have turned the chicken breasts, top each piece with a slice of prosciutto and a slice or two of the cheese. Close the top of the grill and let it cook another 2 to 3 minutes until everything is melted and the chicken is fully cooked. Remove the chicken from the grill.

Toss arugula with the olive oil and juice from two of the grilled lemons. Sprinkle the arugula with flaky salt and some fresh black pepper. Arrange on a platter and serve the chicken breast on top of the arugula. Arrange the remaining lemon halves on the platter.

Serve and enjoy!