Stuffed Chicken Breasts

This is a quick and versatile alternative to grilling plain, old chicken breasts. The stuffing provides a lot of moisture and flavor to what could otherwise be a pretty bland piece of meat. I used a bacon, basil, and Parmesan cheese combination for this recipe. Other tasty combinations include ricotta, spinach, and prosciutto; or mozzarella, deli ham, and parsley.

2 (6-ounce) chicken breast halves
Kosher salt
Lemon pepper
2 slices bacon
2 thin slices Parmesan cheese
4 fresh basil leaves

Set your grill up for a direct cook over medium-high (400°F) heat.

Season both sides of the breasts with lemon pepper and a little salt. Put the breasts between two sheets of plastic wrap and pound firmly with the smooth side of a tenderizing mallet until evenly flattened and about a 1/4 inch thick.

Remove plastic wrap and top with the fresh basil, bacon, and cheese. Roll up tightly and secure with a couple of toothpicks.

Grill the rolls seam-side up for 10 minutes, flip and grill until the rolls are done, about another 10 minutes. They should be golden brown and the inside temperature should be 160°F. Remove to a cutting board and let rest for 5 minutes. Cut the rolls into 1-inch rounds for serving.