Chicken Malibu Bleu

[Big Dawg]

Thanks to Greg for this idea . . .

I took some boneless, skinless breasts and brined them for a couple of hours, then seasoned them for the grill.  Grilled them top side down until they were a little less than halfway done.  Then I pulled them off the grill and added the squash to get nice grill marks on both sides.  While doing that, I cut a nice big pocket into each one.  I stuffed them a half slice each of Swiss Cheese and Black Forest Ham. 

When I pulled the squash off (more about them later) I put the chicken back on, the time bottom side down and cooked them to about 150º IT and I covered them each with a full slice of Swiss & Black Forest.  After the cheese had a chance to melt a little, I flipped them one last time to get some grill marks on the ham.

Oh, and what happened to squash ? ? ?    Well I also made some Hasselback Potatoes.  When they were finished and the oven switched off, I popped the squash in the oven to warm back up while the I was finishing the chicken.

[OkieGirl]

Those look delicious, vegetables and all!

[bamakettles]

Looks really good Bill and so creative!  Did you happen to make any Malibu sauce for the chicken?  Also I agree with Brenda, the veggies look equally awesome....

Thanks for sharing!

Cheers

[Big Dawg]

Those look delicious, vegetables and all!

Looks really good Bill and so creative!  Did you happen to make any Malibu sauce for the chicken?  Also I agree with Brenda, the veggies look equally awesome....

Thanks for sharing!

Cheers

Yes, I made some up.  The recipe I found called for mayo, Dijon, Yellow, and honey.  I went lighter on the mayo because no one in my family are mayo fans.  We liked it.  It was definitely a good accent to the chicken.  There was some crunch left in the squash and the Hasselbacks were a real hit.

Thanks ! ! ! 

[bamakettles]

Those look delicious, vegetables and all!

Looks really good Bill and so creative!  Did you happen to make any Malibu sauce for the chicken?  Also I agree with Brenda, the veggies look equally awesome....

Thanks for sharing!

Cheers

Yes, I made some up.  The recipe I found called for mayo, Dijon, Yellow, and honey.  I went lighter on the mayo because no one in my family are mayo fans.  We liked it.  It was definitely a good accent to the chicken.  There was some crunch left in the squash and the Hasselbacks were a real hit.

Thanks ! ! ! 

Sounds good!  I'm looking forward to experimenting with this a bit further now that the weather is a bit nicer.  Again, thanks so much for sharing - got my foodie juices flowing.  ; )

[vader]

Not much color on that chicken, it looks raw.

[Cellar2ful]

Not much color on that chicken, it looks raw.

I thought that at first until I looked really close at the photos.  The chicken I believe is covered with Black Forrest Ham slices.

[vader]

My bad, I should have read the write-up before jumping to conclusions.

[Big Dawg]

Not much color on that chicken, it looks raw.

I thought that at first until I looked really close at the photos.  The chicken I believe is covered with Black Forrest Ham slices.

My bad, I should have read the write-up before jumping to conclusions.

Yes, I am very careful about making sure that chicken gets up to 165º IT.