Take a traditional Chicken Cordon Bleu and make it on the grill.
Pre-heat Grill to with medium high heat
Take each chicken breast cover with plastic wrap and pound until thin. The plastic wrap keeps chicken juice from flying around. Pound until flat enough to roll easily.
Season chicken with salt and pepper on both sides.
Lay down some plastic wrap and lay two breasts slightly overlapping on the plastic wrap.
Place two slices of swiss cheese then two slices of ham across the chicken breasts.
Now use the plastic wrap to roll the chicken into a log.
Repeat for other two breasts.
Prepare a pan or dish and laydown 3-4 lengths of twine. Line bottom of the dish/pan with Lemon Pepper Seasoning. Place the chicken rolls on the twine and tie. Now roll the chicken breasts logs through the seasoning to get evenly coated on all sides.
Place chicken on grill and cook until the chicken is cooked at 165 degrees. Roll the chicken every several minutes to cook evenly throughout. While the chicken is cooking through all of the Dijon sauce ingredients into a bowl and mix, keep cool until ready to serve.
Traditional Cordon Bleu is breaded and baked in the over each breast having been stuffed individually. This recipe works on the grill by creating a roulade (roll) of chicken and using chicken grilling seasoning on the outside.
The sauce helps balance the dish.