Ingredients

The following ingredients have 6 Servings
  • 3 chicken breasts
  • 1/2 pound deli ham (sliced)
  • 6 slices provolone cheese
  • 2 tablespoon olive oil
  • 2 tablespoon white vinegar
  • 1 tablespoon honey
  • 2 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1 cup greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey

Instruction

  • Stir the marinade ingredients together in a small bowl.
  • Slice each chicken breast into two flat halves. Place them in a resealable plastic bag.
  • Pour marinade over the chicken and seal the bag. Turn the bag several times to distribute the marinade over each chicken breast. Refrigerate for at least 3 hours.
  • In another bowl, mix the Honey Mustard Yogurt Dip ingredients together. Cover and keep refrigerated until chicken is ready to serve.
  • Remove marinated chicken from the refrigerator 30 minutes prior to grilling.
  • Grill chicken over medium heat until thoroughly cooked through and juices run clear.
  • Place chicken on a flat cookie sheet and top with ham slices and provolone. Broil on high in the oven until cheese melts (watch closely so it doesn't burn).
  • Serve chicken with Honey Mustard Yogurt Dip.