Golden Chicken Cordon Bleu Skewers with Creamy Swiss Dip

For the Kabobs:

• 6 (8-inch) bamboo skewers (Remember to soak them in water for at least 30 minutes, or even overnight, to prevent burning!)
• 12 ounces boneless, skinless chicken breasts (Cut into uniform 1-inch pieces for even cooking and tender results.)
• 6 ounces ham steak (Preferably a high-quality ham, cut into 1-inch cubes to match the chicken.)
• 1 tablespoon Dijon mustard (Adds a zesty tang that beautifully complements the chicken and ham.)
• 1 teaspoon pure maple syrup (A touch of sweetness to balance the Dijon and create a caramelized glaze.)
• 1 teaspoon olive oil (Helps the seasonings adhere and promotes even browning.)
• ¼ teaspoon ground black pepper (Freshly ground is always best for maximum flavor.)
• ¼ teaspoon paprika (Adds a subtle smoky depth and a beautiful color.)

For the Creamy Swiss Cheese Dipping Sauce:

• 2 tablespoons all-purpose flour (The base for our roux, creating a smooth, thick sauce.)
• 2 tablespoons butter (Unsalted butter is preferred to control the sodium content, but salted works too.)
• 1 cup milk (2% or full-fat milk is highly recommended for a richer, creamier sauce texture.)
• 1 teaspoon Dijon mustard (Echoes the flavor on the kabobs and adds a delicious piquancy to the sauce.)
• 1 cup shredded Swiss cheese (Freshly shredded cheese melts more smoothly than pre-shredded varieties.)

• Begin by preparing your cooking surface. Preheat your broiler to 500°F (or set to high) and line a broiler pan or a rimmed baking sheet with aluminum foil. Lightly spray the foil with a nonstick cooking spray to prevent sticking and ensure easy cleanup.
• Carefully thread the prepared 1-inch chicken pieces and ham cubes onto your soaked bamboo skewers, alternating them for an attractive presentation and even cooking. Aim for about two chicken pieces and one ham piece per skewer, ensuring snug but not overly packed arrangement.
  6 (8-inch) bamboo skewers,
  12 ounces boneless skinless chicken breasts,
  6 ounces ham steak
• In a small bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, ground black pepper, and paprika until thoroughly combined. This creates a flavorful glaze. Generously brush this mixture over all sides of the assembled kabobs, ensuring each piece of chicken and ham is well-coated. This glaze will caramelize beautifully under the broiler, adding depth of flavor.
  1 tablespoon Dijon mustard,
  1 teaspoon pure maple syrup,
  1 teaspoon olive oil,
  ¼ teaspoon ground black pepper,
  ¼ teaspoon paprika
• Place the seasoned kabobs on your prepared broiler pan. Broil for approximately 5 minutes on one side until golden brown and slightly charred. Carefully flip the kabobs and continue to cook for another 5 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C). The ham will also be nicely heated and slightly crispy.
• While the kabobs are broiling, prepare the delectable Swiss cheese sauce. In a small saucepan, melt the butter over medium heat. Once melted, gradually whisk in the all-purpose flour and cook for 1 minute, whisking continuously to form a smooth roux. Slowly add the milk, whisking constantly to prevent lumps, then stir in the Dijon mustard. Continue to cook, whisking occasionally, for about 5 minutes, or until the sauce thickens to your desired consistency. Reduce the heat to low, then add the shredded Swiss cheese. Whisk diligently until the cheese is fully melted and incorporated, resulting in a smooth, luxurious sauce.
  2 tablespoons all-purpose flour,
  2 tablespoons butter,
  1 cup milk,
  1 teaspoon Dijon mustard,
  1 cup shredded Swiss cheese
• Taste the finished Swiss cheese sauce and adjust seasonings as needed. Add salt and a touch more black pepper to taste, ensuring a perfect balance of flavors.
• Serve the warm, creamy dipping sauce immediately alongside your freshly cooked chicken and ham kabobs. These are best enjoyed hot, making for a truly memorable meal!

• Make It an Appetizer: To create perfect party appetizers, simply use shorter skewers (about 4-inch length) and reduce the amount of chicken and ham per skewer. This will yield approximately 12 smaller kabobs, ideal for finger food. Serve them elegantly on a platter with the dipping sauce on the side. This recipe can effortlessly be doubled or even tripled to serve a larger crowd, making it perfect for entertaining!
• Grilling Option: If you prefer outdoor cooking, these kabobs are fantastic on the grill! Preheat your grill to medium-high heat. Grill the kabobs for 3-4 minutes per side, turning frequently, until the chicken is cooked through and has nice grill marks. Adjust cooking time based on your grill’s heat.
• Meal Prep Perfection: You can prepare the chicken and ham cubes, mix the kabob seasoning, and even shred the Swiss cheese a day in advance. Store components separately in airtight containers in the refrigerator. Assemble and cook just before serving for a quick meal.
• Serving Suggestions: These kabobs pair wonderfully with a variety of sides. Consider serving them with a fresh green salad, steamed asparagus, roasted potatoes, or a light rice pilaf to complete the meal.
• Cheese Variations: While Swiss cheese is traditional, feel free to experiment with other melting cheeses in your dipping sauce, such as Gruyère, white cheddar, or even a blend of cheeses for a unique twist.

Nutritional Information

Nutrition information is automatically calculated and should be considered an approximation. Individual results may vary based on specific ingredient brands and preparation methods.