On the Fly Stuffed Chicken

On the Fly Stuffed Chicken

For all of you carb phobes out there, this one's for you! Wanted to use up some ingredients in the fridge and came up with this succulent grilled chicken stuffed with fresh mozzerella, parmesean, basil and tomatoes. It was so simple - took minutes to prepare and even less minutes to cook on the grill. I simply basted it in balsamic vinegar while it grilled. The fresh basil and tomatoes are so amazing this time of year - you can't go wrong! If you do any cooking at all you need to get a basil plant - they are so easy to grow and come in quite handy when cooking. If I can grow basil, anyone can. I am a black thumb, but my herbs are coming along just fine.

origin - lisa lou
difficulty - easy
health meter -high due to the low carbs
*low is not so healthy and high is healthy for one reason or another....

4 boneless skinless chicken breasts (or however many portions you want!)
4 slices fresh mozzerella (about 1/4 inch thick)
4-8 slices plum or on the vine tomatoes, depending on size
8 thin slices fresh parmesean
8 fresh basil leaves
salt/pepper to taste
splash olive oil
1/3 cup balsamic vinegar

Butterfly each chicken breast and pound between saran wrap to approximately 1/4 inch thick. Sprinkle with salt/pepper. Layer 1 slice mozerella, 1-2 slices tomatoes, 2 basil leaves and 2 slices parmesean cheese on one half of chicken. Fold over other half and secure with toothpicks to enclose completely. Continue with remaining chicken breasts. Drizzle a splash of olive oil over, pour balsamic vinegar on and let marinate for 30 minutes (can be grilled immediately). Grill approximately 5 minutes per side on medium high grill (depending on size of chicken breast), while basting with leftover balsamic vinegar(be careful not to put anymore of the vinegar on halfway through the cooking, because it has touched the uncooked chicken). The cheese will begin oozing so you know it is finished cooking. Let rest for 5 minutes and serve.