Grilled Chicken Breasts Cordon Bleu

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

This afternoon our very attractive neighbour Joan asked me if
I could come over to her house and help her reinstall a program
on her computer. I went over with the CD and reinstalled it.
When I'd finished she said, "Maurice, I'm going to make a. . .
well. . . unusual request. But you have to first promise me you'll keep
it a secret."

I quickly agreed and she went on. "Well, it's kind of embarrassing
to talk about, but while my husband is a kind, decent man, he
has a certain physical weakness. Now, I'm a woman and you're a man. . . "

I could hardly speak, "Yes, yes!"

"And I've been wanting to ask you since you came in..."

"Yes, yes, yes!"

"Would you help me carry all the groceries I bought this morning
for tonight's dinner out of my car?"

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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 Apr 13 17:47:18 2011