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.