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Divas of Dish: Kickin’ the chicken with a double shot of whiskey

Written By Pam Brandon and Anne-Marie Denicole On October 7, 2009

The divas love a grill master who plays with his food – and this cheesy version of classic chicken cordchicken with whiskeyon bleu is the creation of our pal Bobby who’s king of the ‘cue in his back yard. His secret ingredient: a tease of whiskey to notch up the flavors.  

Serve on crusty bread with a slice of fresh tomato, lettuce and a dollop of mayo or a good ol’ Southern side of macaroni salad and a slice of dill pickle. Don’t forget the sweet tea. Or a cold brewsky.   

Bobby’s Whisky Chicken Cordon Grill

4 large boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 tablespoon Worcestershire Sauce
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Double shot of whiskey
4 slices provolone cheese
4 slice Swiss cheese
4 thin slices smoked ham

Rinse chicken breasts and pat dry; filet each breast to create two thin pieces of
Chicken (or gently pound to 1/2-inch thickness).  Place chicken, mustard, Worcestershire sauce and whiskey in a resealable plastic bag and marinate in the refrigerator for 45 to 60 minutes.

Preheat grill or stovetop grill pan to high heat. Remove chicken from marinade and grill 3 to 5 minutes each side or until cooked through. As chicken finishes cooking, add slice of  provolone, slice of ham, then slice of Swiss.  Cover and cook until cheese melts.

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