Grilled Chicken Cordon Blue

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Splitting chicken breasts in half allows them to cook faster on the grill. This is an easy way to jazz up plain old chicken. Rather than stuff the chicken with ham and cheese (the classic Cordon Blue), you top the chicken with it after turning, like a che

4 skinless boneless chicken breasts

1 tablespoon Dijon mustard

3 tablespoons vegetable or olive oil

1 tablespoon white or red wine vinegar

1/4 teaspoon dried thyme

4 large thin slices baked ham

4 thin slices swiss cheese

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