| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cuisine |
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Attributes:
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Grill |
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Comments:
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Serving Suggestions:
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Serve with grilled asparagus and grilled red potato wedges. (Just mix them with a little olive oil, salt and pepper and grill.) |
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Ingredients:
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4 boneless, skinless chicken breasts, about 6 oz. each 4 oz. thinly sliced deli ham 4 oz. Swiss cheese, but into 4 blocks Dijon mustard Salt & pepper 2 tbs. white wine vinegar 1 tbs. Dijon mustard 1 tbs. honey 1 tbs. olive oil 1 tbs. minced fresh thyme |
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Instructions:
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1. Preheat grill to medium-high. 2. Cut a pocket into each breast by first inserting a knife blade into the wide end. Next, sweep the blade back and forth, carefully cutting the opening larger, be careful not to cut through the end, top or bottom. 3. Wrap a slice of ham around a block of cheese and insert into the pocket. Repeat with each chicken breast. 4. Coat each chicken breast with some Dijon mustard and grill about 5 minutes on each side. 5. Whisk vinegar, 1 tablespoon Dijon, and honey together in a bowl. Drizzle in oil, whisking until emulsified, then add thyme and salt and pepper to taste. 6. Drizzle vinaigrette over chicken and grilled asparagus. |
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Related recipes:
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None |
2008-07-27