Delicious Dish

L and I had a great Sunday night dinner - so great that I wanted to share the recipe.

Grilled Chicken Cordon Bleu Portobello Stacks

1/3 cup mayonnaise
salt and pepper
4 portobello mushroom caps (about 3/4 pound)
2 zucchini, trimmed and thinly sliced on an angle
1 pound chicken cutlets
4 slices Canadian bacon
4 ounces Swiss cheese, shredded

Preheat grill to medium. In a medium bowl, whisk together 1/2 cup water, the mayonnaise, and 1/2 teaspoon each salt and pepper; brush onto the mushroom caps, zucchini slices, and chicken cutlets. Transfer the zucchini, chicken, and Canadian bacon to the grill, cover and cook, turning once, until the zucchini are browned and the chicken is cooked through, 8 to 10 minutes.

Off the grill, top each mushroom cap with zucchini slices, a chicken cutlet, and a Canadian bacon slice, sprinkling each layer with some of the cheese. Using a large spatula, transfer to the grill, cover and cook until the cheese is melted, about 2 minutes.

Enjoy!