MMMmmmmmmmm...Chicken

Cornfed

Had the leftover chicken breasts I grilled the other night. Basically chicken cordon bleu with some substitutions and a couple small additions. Seasoned chicked breasts with kosher salt and pepper. Grilled at about 350 until done (nice and juicy and tender). After the last flip, I covered the chicken breasts with some Mrs. Dog's Disappearing Mustard, a few slivers of onion, some sliced tomatoes, a slice of prosciutto, and some crumbled bleu cheese.[p]The flavor might be a little strange for some since you get the strong flavor of mustard combined with the strong flavor of a good bleu cheese, but to me it was awesome. Add to this some prosciutto (the other pink lunch meat) and fresh Jersey tomatoes and onions and all in all a very simple to prepare and delicious meal.[p]Cornfed

RhumAndJerk

Cornfed,
Wow, that sounds great! I would be careful if you decided to tailgate that recipe, people might not want to see the game. Prosciutto is a favorite of mine when I can afford it.
Was it the kind with the black pepper on the outside or just the regular type?[p]RhumAndJerk[p]

Cornfed

RhumAndJerk,[p]Pepper on the outside. I love prosciutto, too. I like to get it whenever I'm in a nice supermarket for sandwhiches on multi-grain bread (often with feta cheese). I also LOVE prosciutto on Italian sub sandwhiches from good Italian specialty shops (there are a couple in my neck of the woods).[p]OK...now I'm REALLY hungry...[p]Cornfed