Chicken Cordon Bleu Packets

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boneless skinless chicken breasts
cup mayonnaise or salad dressing
tablespoon Dijon mustard
slices (1 oz each) cooked ham
slices (1 oz each) Swiss cheese


  1. 1 Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  2. 2 In small bowl, mix mayonnaise and mustard. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place chicken breast on center of each sheet. Spread each with about 1 tablespoon mayonnaise mixture and top each with 1 slice ham and 1 slice cheese. Bring up foil sides so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
  3. 3 Place packets, seam side up, on grill. Cover grill; cook over medium heat 20 to 30 minutes, rearranging packets several times during cooking, until juice of chicken is clear when center of thickest part is cut (170°F).
  4. 4 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.




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