Grilled Chicken Breasts Cordon Bleu

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this cautionary food funny:

A businessman taking a seminar on work efficiency completed a
case study of his wife's routine for fixing breakfast, and presented
the results to the class. "After a few days of observation, I quickly
determined the practices that were robbing her of precious time
and energy," the man reported. "Taking note of how many trips
she made to the kitchen to the dining room carrying just one item,
I suggested that in the future she carry several items at a time."

"Did it work?" the teacher asked.

"It sure did," replied the businessman. "Instead of taking her 20
minutes to fix my breakfast, it now takes ME just seven."

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            TODAY'S RECIPE
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The classic French dish gets updated for the modern backyard chef.

Grilled Chicken Breasts Cordon Bleu

1/2 cup (125 ml) shredded Gruyere or Swiss cheese
1/2 cup (125 ml) finely chopped cooked ham
Salt and freshly ground pepper to taste
4 - 6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter, melted

Combine the cheese, ham, salt, and pepper in a small mixing bowl.
Place each chicken breast half in between two layers of plastic wrap
and pound, using a meat mallet or the bottom of a small heavy pan,
until the meat is about 1/4 inch (5 mm) thick. Divide the cheese
mixture between the flattened breast halves and fold them in half to
cover the filling. Skewer the sides shut with toothpicks, brush both
sides with melted butter, and season with salt and pepper. Grill
directly over hot coals for 4 to 5 minutes per side, until the meat
juices run clear and the cheese is melted. Carefully remove the
toothpicks before serving. Serves 4 to 6.
Received on Wed Jun 21 09:04:30 2006