Malibu Chicken


One of Tom's favorite meals is Chicken Cordon Bleu. I don't make it very often because there is something about wrapping a chicken breast and baking it that just throws any culinary skills I have out the window because I am convinced it will not cook properly. Which is silly, I have a meat thermometer that even has a "poultry" setting, but it still happens every time.

When I saw this recipe and read the instructions that you grill the chicken first before adding the ham, I knew I needed to make it right away and that Tom would definitely like it.

Malibu Chicken
Source: Creme de la Crumb
Servings: 2
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for the sauce:
    • 3 tbsp. mayo
    • 2 tbsp. Dijon mustard
    • 1 tsp. yellow mustard
    • 1/2 tsp. Worcestershire sauce
    • 1/4 tsp. garlic powder
for the chicken: 
    • 2 chicken cutlets or breasts (pounded to 1/2 thick)
    • 1 tsp. garlic powder
    • 1/2 tsp. chili powder
    • 2 slices thin deli ham 
    • 2 slices Swiss cheese
    • 2 fresh pineapple wedges
    • salt and pepper, to taste
1. Prepare the sauce by whisking together all of the ingredients in a bowl. Set aside.
2. Preheat a grill to high heat.
3. Season the chicken with salt and pepper. Grill the chicken for 4-5 minutes on each side or until cooked through.
4. Remove chicken from the grill and wrap each one with a slice of deli ham. Place a slice of Swiss cheese on top. Return the chicken to the grill until the cheese melts.
5. Plate the chicken and place the pineapple wedges on the grill for 1-2 minutes on each side or until just grilled. (Optional)
6. Drizzle the sauce over the chicken and serve with pineapple.

As expected, he loved this recipe and so did I. The pineapple adds this nice bright flavor to the chicken and the sauce is perfect.

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