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Chicken Cordon Bleu Fatty

Chicken Cordon Bleu Fatty, a totally different way to indulge in Chicken Cordon Bleu! A chicken meatloaf stuffed with ham and swiss cheese, wrapped in bacon and cooked on the grill! Yum! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting time 10 minutes
Total Time 3 hours 15 minutes
Author Heather Blake


For the Chicken Meatloaf

  • 1 pound ground chicken or turkey
  • 2 tablespoons olive oil
  • 1 cup diced shallots or onion
  • 1 tablespoon minced garlic
  • 5 ounces fresh spinach
  • 1 egg
  • 1 1/2 tablespoons Dijon mustard
  • 1 cup panko bread crumbs
  • 2 teaspoons marjoram
  • 1/2 teaspoon each salt and pepper

Honey Mustard Glaze

  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • Pinch salt and pepper

Other Ingredients

  • 1 pound thick cut bacon
  • 6 slices Swiss Cheese
  • 6 slices Deli ham of your choice


To Make the Meatloaf

  • In a large saute pan over medium heat warm up the olive oil. Add the shallots and the garlic and saute until translucent. About 5 minutes. Add the spinach and a pinch of salt and pepper and cook until the spinach is wilted about 2-3 minutes. Remove from heat and set aside to cool. 
  • In a large bowl combine the chicken, egg, breadcrumbs, marjoram, mustard, salt and pepper and the cooled spinach mixture. Get in there with clean hands and mix well.  Place in the refrigerator for a half hour to set up. 

To Make the Honey Mustard Glaze

  • In a small bowl whisk together the mustard, honey, and vinegar. Add a pinch of salt and pepper to taste. Set aside.

To Make the Fatty

  • Line a cookie sheet with parchment paper. Either make a bacon weave (see video) or line with 10 strips of bacon vertically.  
  • Remove the chicken from the refrigerator and drop onto the bacon. Form into a square leaving 2 inches around the edges on all sides. On one side of the chicken, place 3 pieces of cheese and top with a layer of ham and then more cheese. 
  • Lift up the cheese side of the loaf with the parchment paper and carefully start rolling. With each roll try and tighten as you go pulling they paper carefully away as you go. When it all rolled up, tighten to seal with your hands. 

To Cook your Fatty

  • Heat your grill to 325 degrees. Place the fatty seam side down and baste with the glaze. Cook for 2-3 hours or until the internal temperature reaches 170 degrees and the bacon is browned!  About 1 hour into cooking, flip over the fatty and baste again. 
  • Remove from grill and let rest 10 minutes before slicing.