Cordon Bleu for a gas grill

Hello loyal follower(s)

Yesterday was Mr Nuts' first attempt at a new recipe since his medical  problems since July 1.  Mr Nut found a neat recipe from Cook's Illustrated which required bone-in skin-on chicken breasts.   However, his cooking consultant did not think they were available in St George.  Mr Nut then found a recipe in the Better Homes and gardens cookbook that used just plan old chicken breast halves. One recipe was for the grill and the other used a large skillet.

As usual Mr Nut made his own recipe which was a hybrid  of the two mentioned recipes.  One recipe called for Kitchen Twine which neither one of us had ever heard of.  But Mr Nut found some in Albertson's (large grocery store) in among kitchen gadgets.

Pounding the meat to a thickness of  1/4 to 3/8 inch thickness was a real hassle.  Also, the recipe called for a thickness of 1/8 inch and to form a rectangle.  Obviously written by someone who has never tried the pounding bit.




Sidebar: Mr Nut was over 20 pound lighter in this picture since the last time he appeared in this blog. Diabetes is a bummer.

Here they are, all beat to Hell and soaking in the brine.  None of them were rectangles.

Time to assemble the Cordon Bleu.

A paste of green onion and Tarragon was placed on the flatten out breast. The cheese was wrapped in  the slice of ham.

After rolling up the breasts around the ham-cheese roll, it was time to use the Kitchen Twine to secure the mess.



This was step one but the loop was too far from the meat in this picture. one to one and a half inches away would have been better.

The ends were put though the loop and drawn tight keeping the space as shown.

The meat was flipped over and the twine went end to end as shown.

Ready for the heat.

Almost done.

All Sliced and ready to serve.

Our guest informed Mr Nut, that bone-in, skin-on chicken breast are available in St George. Therefore, Mr Nut will try Cordon Bleu again with
bone-in, skin-on chicken breasts.

The result were excellent,  except Cyndy did not like the tarragon, so it was removed from the following recipe.

              Recipe follows:
À bientôt
Mr Nut

 Cordon Bleu on gas grill

From  Better Homes and Garden Cook Book © 2005 Page 436

Cook’s Illustrated Web published July 2010

Serves four

 with carbs 0; calories about 290

Cordon bleu refers to chicken or veal that has been pounded thin, layered with Swiss cheese and ham, rolled, breaded, and sauteed until golden brown. This version leaves the breading behind.

 4 skinless, boneless chicken breast halves

 4 slices prosciutto or cooked ham (about 2 ounces)

 8  thin slices Swiss cheese 

3 Tablespoons minced green onions

1 tablespoon butter or margarine

Ground black pepper

3 tablespoons melted butter for brushing on chicken while on the grill

Kitchen twine (soaked in water)

INSTRUCTIONS:

1. Flatten out the breasts: Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat (smooth side down) lightly, aim for a rectangular type shape, about 1/4 to 3/8 inch thick. Work from the center outward.  Remove plastic wrap. Repeat with remaining chicken.

2.  Brining:  Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add flatten breasts, cover with plastic wrap, and refrigerate 30 minutes.

1. Turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5 inches above grate for 2 seconds (about 400-450℉). Leave primary burner (burner that will stay on during grilling) on high and turn off other burner(s).
2. Meanwhile, combine butter and green onions in small bowl. Roll two pieces of cheese in a ham slice. Remove breasts from brine, dry thoroughly with paper towels, and season both sides with pepper. Spread equal amount of butter mixture “inside” each breast. Place one ham-cheese wrap inside each breast and fold ends over fillings and roll breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.  
3. Place chicken breasts over hot part of grill and cook until well browned, about 3 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, to cool side of grill, with thicker side of breasts facing fire. Cover grill and continue to cook until instant-read thermometer inserted into thickest part of stuffing registers 160 degrees, 20 to 30 minutes. Transfer chicken to carving board and let rest, tented with foil, 5 minutes. Remove twine, then carve into 3/4 inch-thick slices and serve.