I wanted to serve my brother something a little more "restaurant" style this weekend. So I rolled out the boneless-skinless-tasteless chicken breasts and flattened them like pizza dough. Next was to take little blocks of Swiss cheese and roll that cheese in slices of ham. Those rollups in turn got rolled in the flattened chicken breasts. And those got rolled in corn meal.
On to the grill for an indirect cook. Just a hint of mesquite lump for seasoning.
Hard to tell the difference between start and finish!
Time to plate on a bed of orange rice (with bits of celery), and asparagas on the side. Finished it off with a gravy sauce that included crimini mushrooms, milk, garlic, nutmeg, and pinot grigio white wine.