Recently did this little mish-mash of Chicken Cordon Bleu and Malibu Chicken.
Both of those are typically breaded, but I went without the breading so that I could grill them. Grill the breasts top side down until a little less than halfway cooked. Remove them from the grill and then add the squash to get good grill marks on both sides. Slice nice pocket in each breast and stuff with a half slice each of Swiss Cheese and Black Forest Ham. That's the Cordon Bleu part.
Put the chicken back on the grill this time bottom side down. When the chicken reaches about 150º IT cover them with another slice of Swiss & Black Forest. That's the Malibu part.
Finally, flip one last time to get some grill marks on the ham.
