I have probably mentioned this before, but we cook-out a LOT. Like A LOT – A LOT. Daily if possible. Sometimes 3 times a day!!! We have a charcoal grill (our fav), a propane grill (our winter grill), and two smokers. We also cook-out plenty over a camp fire or even the fire-pit in the back yard. Something about being NOT in the kitchen but cooking up some delicious food makes us very happy. EVEN when it is 32 degrees. Thus our winter grill. We are all about the back-yard BBQ.
This dish is one of my favorite for cold winter days when you can oven roast and enjoy the smells as they waif thru your house, then finish it off with a creamy wine sauce. But in the heat of the summer, you want all the taste with less guilt (sorry no cream sauce) and even less kitchen heat.
This is super tasty and perfect as an appetizer or even dinner.
Grilled Chicken Cordon Bleu Pinwheels
(serves 8 as appetizers, 4 as dinner)
- 4 chicken breasts butterflied and then pounded flat
- 4 slices of your favorite Swiss cheese
- 4 slices of your favorite ham
- 1 tablespoon Parmesan cheese
- 1 tablespoon breadcrumbs
- 1 teaspoon dried garlic flakes
- 1 teaspoon of dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
The (semi) easy steps:
Mix up the Parmesan cheese and bread crumbs and set aside.
Mix up the garlic flakes, thyme, salt and pepper and set aside.
Butterfly the chicken breasts and then lay it out flat on your cutting board. Cover with one piece of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to about 1/4-inch thickness. Remove the plastic wrap and lay the flattened chicken on your cutting board. Cover the center of the chicken with 1 slice of ham, sprinkle with one quarter of the cheese/breadcrumb mixture and then lay a slice of cheese over the ham. Tuck in the sides of the breast meat and roll up the layers tightly, like a jellyroll. Sprinkle with one quarter of the garlic/thyme/pepper/salt. Roll to get all sides dusted.
Place a sheet of plastic wrap down and lay the chicken roll on it and roll it up in the wrap, squeezing the log lightly to seal. Twist both ends tight to form a nice log. Repeat with remaining chicken.
Refrigerate for 2 hours to set the chicken rolls.
Over medium heat on a well oiled grill, grill the chicken rolls on all sides for about 20 minutes. Test for done-ness. (Chicken juices will run clear when cut into when it is cooked.)
Cut into slices. Insert toothpicks in each piece if desired for easy serving.
Visit Shindigz Backyard BBQ and Summer Cookout Store online.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.