AuthorBreville PH
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Yields1 Serving
Prep Time1 min

 4 pcs. boneless, skinless chicken breasts
 4 pcs. thin slices deli ham
 4 slices  quickmelt or pasteurized cheese
For Glaze:
 2 tbsp Dijon mustard
 2 tbsp honey
 2 tbsp olive oil
 ½ tsp minced garlic
 ½ tsp dried oregano
 ½ tsp salt
  pepper to taste
For Side Dish:
 6 pcs. sweet potato wedges, grilled
 6 pcs. Asparagus
 12 pcs. Cherry tomatoes

 1 tbsp parsley,minced
For Brine:
 1 l water
 1 cup salt
 1 cup white sugar
 1 tbsp black pepper

1

Preheat a the Breville BBQ grill to medium heat and oil grates well.

2

Using a knife, make a pocket in the thick part of the chicken breast extending the length of the chicken breast without cutting through the sides or the bottom.

3

Layer a slice of ham and cheese together and roll it up. Stick the roll in the pocket of the chicken. Repeat with the remaining breasts.

4

For the Glaze: Using the Breville Kinetics blender, mix the Dijon mustard, honey, olive oil, garlic, oregano, saltand pepper.

5

Brush the mixture generously on both sides of each chicken breast. Grill chicken for 8-10 minutes per side or until chicken is done, basting occasionally with the remaining glaze while cooking.

Chef’s note: For the brining, combine all water, salt and sugar. Make the brining solution by simmering the solution until salt and sugar are dissolved. Keep the solution in a room temp then submerge the chicken breasts for atleast 4 hours. Throw some herbs or aromatics to add extra flavor.

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Ingredients

 4 pcs. boneless, skinless chicken breasts
 4 pcs. thin slices deli ham
 4 slices  quickmelt or pasteurized cheese
For Glaze:
 2 tbsp Dijon mustard
 2 tbsp honey
 2 tbsp olive oil
 ½ tsp minced garlic
 ½ tsp dried oregano
 ½ tsp salt
  pepper to taste
For Side Dish:
 6 pcs. sweet potato wedges, grilled
 6 pcs. Asparagus
 12 pcs. Cherry tomatoes

 1 tbsp parsley,minced
For Brine:
 1 l water
 1 cup salt
 1 cup white sugar
 1 tbsp black pepper

Directions

1

Preheat a the Breville BBQ grill to medium heat and oil grates well.

2

Using a knife, make a pocket in the thick part of the chicken breast extending the length of the chicken breast without cutting through the sides or the bottom.

3

Layer a slice of ham and cheese together and roll it up. Stick the roll in the pocket of the chicken. Repeat with the remaining breasts.

4

For the Glaze: Using the Breville Kinetics blender, mix the Dijon mustard, honey, olive oil, garlic, oregano, saltand pepper.

5

Brush the mixture generously on both sides of each chicken breast. Grill chicken for 8-10 minutes per side or until chicken is done, basting occasionally with the remaining glaze while cooking.

Chef’s note: For the brining, combine all water, salt and sugar. Make the brining solution by simmering the solution until salt and sugar are dissolved. Keep the solution in a room temp then submerge the chicken breasts for atleast 4 hours. Throw some herbs or aromatics to add extra flavor.

Traditional brined grilled Chicken Cordon Bleu with Honey mustard glaze
IngredientsDirections