Name: Grilled Chicken Cordon Bleu
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Grilled Chicken Cordon Bleu

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