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home > recipes > meat > bbq chicken cordon bleu
from Malta 4 skinless, boneless chicken breasts 1/2 teaspoon salt 4 skinless, boneless chicken breasts 1/2 teaspoon pepper 1/4 cup Chili Sauce 1 green onion, finely chopped 4 slices Gruyere cheese 4 slices ham 1 tablespoon melted butter 1 tablespoon olive oil 1 tablespoon Cider Vinegar 1 tablespoon honey 1/2 teaspoon dried thyme 1. Cut a pocket in the side of each chicken breast. Season inside and out with salt and pepper. Blend chili sauce with onions and brush half inside each pocket. 2. Fill pockets with equal amounts of ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly. 3. Stir butter with olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through.

BBQ Chicken Cordon Bleu


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keyword: chicken
keyword: cordon
ethnicity: french
recipes for meat
recipes by nazzarenocasha
Email Address:
(posted January 24, 2012)

from Malta

4 skinless, boneless
chicken breasts
1/2 teaspoon
salt
4 skinless, boneless
chicken breasts
1/2 teaspoon pepper
1/4 cup
Chili Sauce
1
green onion, finely chopped
4 slices Gruyere
cheese
4 slices
ham
1 tablespoon melted
butter
1 tablespoon
olive oil
1 tablespoon
Cider Vinegar
1 tablespoon
honey
1/2 teaspoon dried
thyme

1. Cut a pocket in the side of each
chicken breast. Season inside and out with salt and pepper. Blend chili
sauce with onions and brush half inside each pocket.
2. Fill pockets with equal amounts of
ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly.
3. Stir
butter with
olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through.




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