Grilled Chicken Cordon Bleu

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup firmly packed fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 shallot, chopped
  • Grated zest and juice of 1/2 lemon
  • Kosher salt
  • 1 1/2 pounds medium summer squash, such as yellow pattypan, cousa or zucchini, cut into 1-inch chunks
  • 4 skinless, boneless chicken breasts (6 to 8 ounces each)
  • Freshly ground pepper
  • 4 thin slices Swiss cheese
  • 4 thin slices deli ham
  • 2 cups spring mix salad blend (about 2 ounces)
Directions
  • Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree.

  • Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.

  • Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes.

  • Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.

  • Photograph by Antonis Achilleos


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