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Grilled Chicken Cordon Bleu

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Firing up the grill.  That would probably be the one thing that really kicks off summer for me- until we use the grill , it doesn’t quite seem like it is summer just yet. Although this Texas heat has sure provided enough of a reminder that it is steady upon us- and we have yet to fire up the grill.

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One problem.  We gave our grill away when we downsized and moved at the end of last summer.  Sad day.  So.. you see- we have no grill.  and actually- up until a couple weeks ago, neither did our living space, either.  Seriously?  This brand new, built just a year ago loft living quarters is without a gas grill. 

Thankfully they wisened up and put in a kitchen- and these kiddos took advantage!! 

How could anything be better than a grilled meat.. or fish.. or veggies.. or pizza!  Burgers, yes.. ok- they are all favorites in my book- but tonight we dine on chicken. 

I followed (practically skipped along next to..) my Fireman down to the pool area with whatever we had for make-shift grill utensils.  We gave those away, too.  What were we thinking? 

I probably looked like a crazy woman in my sweatpants and longsleeved t-shirt- it was 92 degrees, and the cool kids across the street wore barely there dresses and shorts.. but they do not live with a polar bear that desires it to be no warmer than 67 degrees in his igloo. 

“You are all up in my grill, woman.”

So I left him to do his chicken dance with the grill- while I headed back upstairs to finish the rest of dinner.  I made a lemon mushroom sauce to serve over our chicken..

Garlic and shallots.. oh my.  and mushrooms.  LOVE. 

White wine  makes everything better- well any wine makes everything better- but tonight it was the white variety. 

I thickened the sauce with a couple teaspoons flour- you could skip this step and end up with a thinner sauce, but I served my chicken iver mashed potatoes and was going for a gravy-ishhh sauce (gravy-ishh is a word.)

Now that my base is ready, the main liquid is chicken broth- you could use wine.. but what would you drink? 


Objects on film seem larger than they appear..

Finally, my Fireman returned from his grill duties, delivering me grilled perfection on a plate- even if it is gross chicken. 

Time to create the cordon bleu part for our chicken. 

Fontina cheese- so smooth and pairs really well with the white wine and lemon in the mushroom sauce. 

Finally- finished!  Super Simple Mashed potatoes (1 pound golden Yukon potatoes, 2/3 cup low fat buttermilk, 1/4 cup grated parmesan cheese, salt, and black pepper) and roasted summer squash completed our meal.

The chicken is under there.. promise. 

It is just hiding under all the cheese-y, lemon-y mushroom sauciness. 

Finally, summer has begun for me.  It was looking a little bleak for it to begin in my book. 

This was a great way to kick off our summer season.

Polar bear approved. 

Grilled Chicken Cordon Bleu

Yield: 4 servings

Serving Size: 1 chicken breast and 1/3 cup sauce


    Lemon Mushroom Sauce
  • 2 teaspoons olive oil
  • 1/4 cup chopped shallots (about 2)
  • 1 (8-ounce) package sliced mushrooms
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (such as Chardonnay)
  • 1 1/2 teaspoons all-purpose flour
  • 3/4 cup fat-free low sodium chicken broth
  • 2 tablespoons butter
  • The juice of one lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6-7 fresh basil leaves, chopped
  • Grilled Chicken Cordon Bleu
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking Spray
  • 2 ounces fontina cheese, sliced into1/2-ounce, each
  • 4 thin slices (pre-packaged) proscuitto


Grilled Chicken Cordon Bleu

Heat grill to medium heat. Sprinkle chicken evenly with salt and black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done.

While chicken is grilling, preheat broiler on HI.

Place grilled chicken in a shallow baking dish and top with one slice of prosciutto and 1/2 ounce fontina cheese. Place under broiler until cheese is melted. Remove from oven and serve with lemon mushroom sauce.

Lemon Mushroom Sauce

Heat olive oil over medium heat. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add lemon juice, butter and basil, stirring until butter melts. Serve with chicken.

Nutritional Information:

375 Calories; Fat:17.5 g; Carbohydrate: 5.5 g ; Fiber: 1 g ; Protein: 49.1 g


  1. I love cordon bleu. This deconstructed grilled version looks fab!

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