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Recipe by Jay Mathiesen
Commentary by Beth Politsch

View the Grilled Chicken Cordon Blue Photo Guide here!

Jay makes the food, I shoot the pictures and sample the results of Jay’s hard work. (Pretty awesome job, huh?) That’s how we put together the recipes and photo guides for the Backyard Bash BBQ Newsletter.

So I was a little bummed when the camera’s battery died in the middle of prepping this month’s Grilled Chicken Cordon Blue recipe a few Saturdays ago. That is, I was bummed until I sampled it when it came off the grill, and I realized we would have to do the whole thing over again the next week. Hooray!

Hands-down, this Grilled Chicken Cordon Blue recipe is one of my absolute favorites of all time. Bite into this Blues Hog Tennessee Red Sauce-basted chicken breast and you’ll savor a citrus-spicy, oozy Swiss cheese and ham center that will send you over the moon!

I only wish we could talk Jay into making this at the store every weekend!

Ingredients:
Boneless, skinless chicken breast halves (preferably with no additives)
Shaved ham
Baby Swiss cheese slices
Dizzy Pig Shakin’ The Tree Rub
Blues Hog Tennessee Red Sauce (i.e. Cordon Blue, instead of Cordon Bleu)
Cooking oil

Instructions:
1. Butterfly the chicken breasts and lay them open on your cutting board.
2. Rub chicken breasts with a light coat of oil.
3. Sprinkle with Dizzy Pig Shakin’ The Tree Rub.
4. Place 4-6 slices of shaved ham on each breast.
5. Cut Baby Swiss slices into halves, and place 2-3 half slices on each breast on top of ham.
6. Fold the breasts around the ham and cheese and secure with butchers twine or Food Loop Flame stainless steel cables.
7. Grill over direct fire until well seared on both sides. Baste with Blues Hog Tennessee Red Sauce while cooking.
8. Move to indirect heat to finish. Take internal temperature to 155 degrees F. Remove butcher’s twine and serve.

Need a complimentary side dish? Check out our other great recipes, like Jay’s Grilled Pineapple!