One of my favorite meals and to make it from scratch rather than order in a restaurant . . . so much better.
Ingredients:
3 Tbsp white wine vinegar
3 Tbsp Dijon mustard
2 Tbsp Avocado Oil
1 pkt Shallot Tarragon Compound Butter Mix
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
1 (6-8 oz) pkg thinly sliced ham
6 slices Swiss cheese, cut in half
chopped chives, optional
Instructions:
1. Combine first 4 ingredients in a gallon freezer bag; add chicken. Seal well; toss to coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes. Top chicken with 2-3 slices of ham and 2 pieces of cheese.; grill until cheese is melted. Salt and pepper as desired. Garnish with chives, if desired.
Makes 6 servings.
Serve with a mixed green salad topped with fresh radishes and your favorite dressing.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
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