Chicken Breast Spirals with Capicola and Swiss

As I have said before, we are very spoiled by Ryan working at The Choppin' Block. Last night's entree is a perfect example.

Yesterday, while he was at work, Ryan took four chicken breasts and thinned them using a tenderizer mallet. Then, he layered a piece of swiss and piece of capicola over each breast and rolled them up, securing them with string.

He brought them home and added only olive oil, salt and black pepper, and he grilled them over medium heat coal - rotating them along the way - for about 20 minutes. When they are ready to serve, the string should be cut off.

Our sides were asparagus and loaded mashed potatoes.

For the asparagus, I cut off the woody stems and boiled them for about 2-3 minutes. Then, I placed them on a baking sheet, poured about a tbsp of olive oil over them and sprinkled them with approximately 1/4 of a packet of dry italian dressing seasoning. I put them in the oven on 400 for about 15 minutes - turning them halfway through.

For Ryan's mashed potato, I peeled, cubed and boiled one medium-large potato until it was soft. I drained the pot and added a splash of chicken broth, a tbsp of butter and mashed it all together. Next, I added about a tbsp of shredded cheddar, a tsp of chives and some real bacon bits/pieces, and stirred to combine the ingredients.

I LOVED this chicken! I told him to keep coming up with different spiral combinations, because I will be more than happy to be the taste-tester!

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