Grilled Chicken Cordon Bleu

Serves 4
4 Chicken Breast Halves
1/4 pound Bacon
1 large Onion
8 oz Blue Cheese
½ pound of Mushrooms
Raspberry Vinaigrette (for marinating)
¼ Cup chopped garlic
Salt & Pepper
Parmesan Cheese
Aluminum Foil
Toothpicks

Clean chicken breast of any excess fat, using a meat tenderizer pound out chicken until it is all one thickness. Season chicken (front and back sides) with salt and pepper and place in a size appropriate container. Cover with raspberry vinaigrette and garlic and marinate for 2 to 4 hours. Turn often during marinating to insure chicken is coated with marinade.

After marinating, remove chicken from marinade and lay out flat. Sprinkle layer of Bleu Cheese on top and season with pepper. Slowly roll up chicken and secure with a toothpick. Wrap a piece of bacon around chicken, secure again with toothpick. Continue to roll all chicken breasts in the same fashion.

On a sheet of aluminum foil, spread out chopped onions & mushrooms, sprinkle with salt and pepper and drizzle with raspberry vinaigrette, place 4 chicken bundles on top, drizzle with more dressing, cover with another piece of foil and crimp edges to seal package.

Place on grill and occasionally turn for the next 25-30 minutes, or until done. At this point, open the package and sprinkle chicken with parmesan cheese and serve.

Grilled Chicken Breast w/ Avocado Corn Salsa
Serves 4
Salsa: Chicken:
1 medium can of whole kernel corn, drained 4 boneless chicken breasts
1 diced avocado 1 cup lemon juice
¼ cup minced red onion Olive Oil (as needed)
¼ cup minced red bell pepper Salt & Pepper
½ teaspoon minced garlic
2 dashes of hot pepper sauce
1 teaspoon ground cumin
Dash or two of chili powder
3 tablespoons of chopped cilantro
1 tablespoon of lime juice

Season chicken with salt and pepper and marinate briefly in lemon juice. Toss all salsa ingredients together and refrigerate. (Should not be made a day ahead of time as the avocados will turn brown.) Remove chicken from lemon juice, brush with olive oil, and grill 10-12 minutes or until done, baste with remaining lemon juice throughout grilling time. Serve with Avocado Corn Salsa.