As soon as the weather starts to warm up, I break out the grill and make this recipe that everyone in the family loves. It is a chicken breast stuffed with bacon and cheese, topped with mushrooms and a honey mustard sauce. It is delish! Now that the weather is getting cooler, I’ll have to bid adieu to this recipe (or until I miss it enough to use the panini pan and oven), but not before sharing it with you.
Honey Mustard Cordon Bleu
2 chicken breasts, butterflied
3 slices of bacon, cooked
1/4 c shredded cheddar cheese
2 Tbl butter
1/3 c mushrooms, sliced
2 Tbl honey
2 Tbl dijon mustard
3 Tbl butter, cut in pieces
1 Tbl green onions, sliced
Preheat your grill to med-high heat. Open the butterflied chicken and sprinkle half of the cheddar cheese into the pocket, layer half of the bacon on top, then close the chicken and secure with two toothpicks. Repeat with other chicken breast. Drizzle outside of chicken with olive oil, then generously season with salt and pepper.
Place chicken on grill and cook for 6-8 minutes with the lid on, without moving the chicken (turning down heat if chicken is burning). Flip the chicken over (if using tongs, be careful not to squeeze all the cheesy goodness out), cook for another 6-8 minutes until the chicken is cooked through.
While the chicken is cooking, place 2 Tbl of butter in small saute pan over med heat. Once the butter is melted, add the mushrooms and cook until tender, 4-6 minutes. Turn the heat down to low, add the honey and mustard, stir until bubbly. Take pan off the heat and let sauce sit for a minute before adding remaining 3 Tbl of cut butter. Stir until the butter is incorporated (this will create a lovely creamy sauce).
Place the chicken on plates, and either top the chicken with the honey mustard sauce or place sauce in a ramekin. Sprinkle green onions on top of sauce. This recipe can easily be made for any number of people, you can even prep the chicken beforehand (butterfly and stuff) and keep in the fridge until you’re ready to grill it. The sauce can be reheated, just be sure to heat it slowly over a low heat, so you don’t break the sauce (melt the butter).