A camping recipe from Kym Shelton. Generally, the longer you let the chicken sit in the marinade, the better it tastes. I let it sit overnight in a water-tight container in the cooler. I also suggest that you use the Perdue Perfect Portions chicken - it is already cut and flat enough for this recipe. Don't forget to have a napkin handy, because I guarantee your mouth will water once you try this!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 4 boneless chicken breasts, pounded flat
- 1 bottle of Ken's Garlic and Herb Marinade (or your favorite)
- 1 medium tomato
- 4 slices of ham
- 4 slices of swiss cheese (or your favorite)
Preparation:
Slice the tomato into 8 equal pieces and set aside. Cover the grill top with foil, preferrably the non-stick kind. Cook the chicken for about 5 minutes on each side. Just before the chicken is finished cooking, put the tomatoes and ham on the grill with the chicken for a few minutes. Top each chicken breast with ham, 2 slices of tomato and cheese. Serve it up once the cheese has melted.
Servings: 4
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