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Grilled Chicken Cordon Bleu Portobello Stacks

June/July 2009

Grilled Chicken Cordon Bleu Portobello Stacks

Kana Okada enlarge

By: Tracey Seaman
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Key:
These recipes can be made in 30 minutes or less.Fast

  • 4 Servings
  • Prep 15 min
  • Cook 15 min

Ingredients:

  • 1/3 cup mayonnaise
  • Salt and pepper
  • 4 portobello mushroom caps (about 3/4 pound)
  • 2 zucchini, trimmed and thinly sliced on an angle
  • 1 pound chicken cutlets
  • 4 slices Canadian bacon
  • 4 ounces Swiss cheese, shredded

Make it your own
Use your favorite deli meat in place of the Canadian bacon.

Directions:

  1. Preheat a grill to medium. In a medium bowl, whisk together 1/2 cup water, the mayonnaise and 1/2 teaspoon each salt and pepper; brush onto the mushroom caps, zucchini slices and chicken cutlets. Transfer the vegetables, chicken and Canadian bacon to the grill, cover and cook, turning once, until the vegetables are browned and the chicken is cooked through, 8 to 10 minutes.

  2. Off the grill, top each mushroom cap with zucchini slices, a chicken cutlet and a Canadian bacon slice, sprinkling each layer with some of the cheese. Using a large spatula, transfer to the grill, cover and cook until the cheese is melted, about 2 minutes.
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