Grilled Chicken Cordon Bleu

• 1/2 cup firmly packed fresh parsley leaves
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, chopped
• 1/2 shallot, chopped
• Grated zest and juice of 1/2 lemon
• Kosher salt
• 1 1/2 pounds medium summer squash, such as yellow pattypan, cousa or zucchini, cut into 1-inch chunks
• 4 skinless, boneless chicken breasts (6 to 8 ounces each)
• Freshly ground pepper
• 4 thin slices Swiss cheese
• 4 thin slices deli ham
• 2 cups spring mix salad blend (about 2 ounces)

1. Preheat a grill to medium.
2. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree.
3. Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet.
4. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.
5. Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper.
6. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side.
7. Top each chicken breast with a slice of cheese, then a slice of ham.
8. Cover and cook until the cheese melts, about 2 more minutes.
9. Serve the chicken with the salad greens and squash.
10. Top with the remaining parsley sauce.
11. Photograph by Antonis Achilleos

parsley, extravirgin olive oil, clove garlic, shallot, lemon, kosher salt, summer, skinless, freshly ground pepper, thin slices swiss cheese, thin slices deli ham, spring mix salad blend

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-cordon-bleu.html (may not work)