Grilled Chicken Cordon Blue
Splitting chicken breasts in half allows them to cook faster on the grill. This is an easy way to jazz up plain old chicken. Rather than stuff the chicken with ham and cheese (the classic Cordon Blue), you top the chicken with it after turning, like a cheeseburger. This can also be done in a hot skillet, for the same amount of time.
4 skinless boneless chicken breasts
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
1 tablespoon white or red wine vinegar
1/4 teaspoon dried thyme
4 large thin slices baked ham
4 thin slices swiss cheese
Butterfly each chicken breast by halving it horizontally, but leaving one side attached, so that it opens into a large thin cutlet.
Whisk together the mustard, oil, lemon vinegar and thyme. On a plate coat the chicken with the marinade, stacking the breasts as they are coated. Let the chicken marinate for 30 minutes to 3 hours covered and chilled.
Discard the marinade and grill the opened chicken breasts over hot coals for 5 minutes. Turn and top each with a slice of ham and Swiss. Cook another 5 minutes
From Leslie Glover Pendleton