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Grilled Cordon Bleu

by Tom Fleming

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4-4 oz. boneless chicken breast

8 oz. black forest ham

4 oz. shredded gruyere cheese

1 TBSP Dijon mustard

Salt and pepper to taste

1 TBSP extra virgin olive oil

Zest of one lemon

1 tbsp fresh chopped thyme


Place chicken breast on plate and marinate with olive oil, thyme and lemon zest for 30 minutes in refrigerator. Season chicken with salt and pepper and place skin side down on grill over high heat. Cook on each side for 3-5 minutes.

When chicken is cooked smear with Dijon mustard. Top chicken with ham & cheese and allow to gratin for 3 minutes on grill with lid closed. Remove from grill and serve.

This dish is best served with small green salad tossed with balsamic vinaigrette.


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