Here is a great way to add some much needed pizazz and wow factor to
grilled boneless-skinless chicken breasts. As I've said before, they certainly
need all the help they can get.
The breasts are marinated in a dry rub, grilled with a pineapple mustard
mop sauce, then topped with sliced deli ham, Swiss cheese and a
pineapple ring. It's almost like an inside-out cordon bleu that can be served
plated, or as a sandwich on a hearty bun.
Ingredients
6 Boneless/skinless chicken breasts
12 slices Deli ham (thin)
6 slices Canned pineapple
6 slices Swiss cheese (I used Boar's Head® Baby Swiss)
1/2 cup Pineapple juice
4 Tbsp Unsalted butter, melted
2 Tbsp BBQ seasoning (I used Sucklebusters Hoochie Mama)
1 Tbsp Plain yellow mustard
1 Tbsp Honey
1 Tbsp Molasses
2 tsp Worcestershire sauce
1 tsp Chili powder
Method
Put a breast in a gallon zip-top bag and pound the thick end until the
entire breast is uniform in thickness, then move to a platter or rimmed
sheet pan.
Repeat with the remaining breasts.
Season both sides of each breast with the BBQ seasoning, cover and
refrigerate at least an hour.
Combine the butter, pineapple juice, mustard, honey, molasses,
Worcestershire sauce and chili powder a medium mixing bowl and whisk
until smooth, then set aside.
Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).
Quickly grill one side of each breast and each pineapple ring over direct
heat until they are seared and have nice grill marks, about two minutes.
Flip each breast and ring, brush with the sauce, and cook another two
minutes.
Move the chicken to the indirect part of the grill and brush the top of each
with the sauce.
Top each breast with two slices of ham and drizzle the ham with the
sauce.
Put a slice of cheese then a pineapple ring on each breast and drizzle yet
again with the sauce.
Continue cooking with the grill lid down until the internal temperature
reaches 160º, about 10 minutes.
Serve with, yes, you guessed it, a drizzle of sauce.
Enjoy!
-----
John
