What to buy !

4 boneless, skinless, chicken breasts (this might even be better with boneless thighs)

Thinly sliced ham

Sliced Swiss cheese (buy extra)

EVOO (I use Meyer Lemon from Old World Olive co.).

Glaze & Dipping Sauce

1/4 cup Dijon mustard,  1/4 cup honey,  1/4 cup olive oil,  1 teaspoon minced garlic,

1 teaspoon dried oregano,  1 teaspoon salt,  pepper to taste

How we do it:

Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil).

Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness.

Lay the cheese on each half and place the ham in between the slices so each serving ends up with two slices of swiss inside.  Take one side of the  chicken and fold it over, then truss the chicken with butcher twine.  Baste with EVOO.  Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce.

Brush the mixture generously on both sides of each chicken breast occasionally while grilling after you get about half way through the cook. Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.

Mom will be in Grillin’ Heaven.