Grilled Chicken Cordon Bleu with Blueberry Chutney

Prep Time:

30 min

Inactive Prep Time:

25 min

Cook Time:

40 min

Level:

Easy

Serves:

6 servings

Ingredients

• 6 boneless, skinless chicken breast halves (about 4 to 6 ounces each)
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black peppercorns
• 1/3 cup finely chopped prosciutto (about 3 ounces)
• 1 cup shredded fontina cheese
• 2/3 cup crumbled blue cheese
• 1/4 cup spicy brown mustard
• 3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish

Ginger 'n' Spice Blueberry Chutney:

• 1/2 tablespoon butter
• 1/4 cup finely chopped sweet onion
• 3 tablespoons white wine vinegar
• 1/3 cup golden raisins
• 3 tablespoons minced crystallized ginger
• 1/3 cup packed dark brown sugar
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups fresh or frozen blueberries

Directions

Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.

Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with garlic, salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Brush with mustard.

Arrange the chicken on hot grill, spacing equally. Cook until chicken is no longer pink.

For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.

Remove from grill and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.