Thursday, January 13, 2011

Chicken Cordon Bleu on the Grill

Chicken Cordon Bleu with Portabella Sauce
With Roasted
Yellow Squash, Onions and Red Peppers
Boneless Chicken Breasts
Tillamook Swiss Cheese Slices
Black Forest ham
Salt and Pepper
Sliced Baby Portabellas
½ chopped onion
4 chopped cloves garlic
1 cup of white wine
1 cup chicken stock
Yellow Squash
Red Onion
Red Bell peppers

To make the chicken, cut a pocket in the narrow end of the breast without cutting through the sides.  Stuff the pocket with small pieces of cheese and ham, closing the end with a toothpick.  Grill on a hot surface to protect juices.  Slice the portabellas, onion, and garlic and sauté them in olive oil until glazed, then pour in the stock and wine and let simmer.  Simply slice the squash, onions, and peppers and place them on a cookie sheet.  Salt and pepper to taste and brush with a light coating of olive oil.  Cook them in a 400 degree oven uncovered until tender.  I like this dish served with cornbread stuffing or mashed potatoes. 

1 comment:

  1. Bill-always love your column in High Country Angler. We share the axim that fishing is a lot more tha catching fish. Glad to see you now have a blog. Please consider a post including the barbacoa recipe that you published a couple years ago. It sustained my husband and I on a week-long power fishing trip from Longmont, CO to Yellowstone when we fished the Colorado, Green, Jones Hole Creek, Madison, and Firehole and drove back in a blizzard.