Traditional Cordon Bleu is baked in the oven with individual breasts stuffed and breaded. This modification of the recipe is great for summer grilling. Its filling but still has a light and refreshing taste for summer dinners. The Dijon Cream Sauce would work for a number of grilled chicken dishes.

The recipe below is for Chicken Marsala, but simply adding a slice of Prosciutto and some mozzarella makes it into a good Saltimboca.

Lots of options once you have good chicken… This is lifted from https://www.seriouseats.com/recipes/2012/07/homemade-chick-fil-a-sandwiches-recipe.html Just like the real thing, this fried chicken is quite salty. If you would like a less salty sandwich, reduce brining time to 1 hour and decrease salt in breading. I use Diamond Crystal kosher salt. If you are using Morton kosher
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Came across this simple chicken dish which is easy to make. From the NY Times  https://cooking.nytimes.com/recipes/1017699-miso-chicken?grocerylist=undefined&regi=1&join_cooking_newsletter=false&register=google