It’s time for another Mighty Good Recipe!
He may not be your cup of tea, but there’s one thing for certain about Bobby Flay…dude knows how to grill. And anytime I’m in search of a sure-fire, can’t miss grilling recipe, I just log-on to the Food Network website and find one of his recipes. I swear there are thousands of them.
Recently, I stumbled upon this wonderful Grilled Chicken Cordon Bleu recipe. I really enjoy preparing cordon bleu, but now that spring is here, I prefer a lighter style of cooking to the traditional, heavily breaded and baked version.
I’m so glad I found this recipe. The results were nothing short of fantastic. The one ingredient that was most intriguing to me was the arugula. Honestly, I am not the biggest fan of that peppery taste of the leaf, and I was skeptical about this addition. But when combined with the saltiness of the brie and prosciutto, it really worked.
One thing I botched was my use of lemon. I’m always afraid to “over lemon” things and it happened again here. It was regrettable because additional citrus flavor would have complemented the other components.
Also, and I can’t stress this enough…pound each piece of chicken breast. It creates a uniform thickness, thus allowing for shorter cooking time and a more consistently cooked piece of meat. Finally, it’s important to really know your particular grill. I found that Flay’s recommended grilling time just wasn’t long enough. He suggested 2 minutes per side. I needed about 7 minutes. I’m sure the thickness of our chicken pieces were different, so just keep in mind the grill time is very flexible.
I really hope you try out this recipe. I ended up preparing my chicken with a side of roasted broccoli and some mashed potatoes and celery root. Have you ever tried mashing celery root with potatoes? Wow! That’s another post for another time.