Stuffed Grilled Chicken Breast with Peppers, Basil and Provolone
|1 medium||red bell pepper, cut in half and seeded|
|1 tablespoon||olive oil|
|2 ounces||fresh baby spinach leaves, about 48 leaves|
|salt and fresh pepper, to taste|
Preheat the Griddler Deluxe to 400 F, or for a indoor or outdoor grill preheat to medium high heat. Brush bell pepper with olive oil. Place peppers, skin side down, on the grill and close the Griddler lid. Cook for 4 to 5 minutes until tender (If using a stove top or outdoor grill place a press on top of the pepper. Flip over after 2 to 2-1/2 minutes and grill second side.) Remove from grill and slice into thin strips. Set aside.
Using a fillet knife, cut a pocket into the long edge of the chicken breast. Season with salt and pepper inside the pocket and both sides of the breast. Lay the slices of cheese out on a flat surface. Layer with spinach, prosciutto, and sliced pepper, divided among breasts. Fold cheese slices in half to make bundles, and stuff bundle into chicken breast pocket.
Place stuffed chicken breasts on heated Griddler Deluxe. Close lid. Grill for 15 to 20 minutes, or until chicken is cooked through. Makes 4 servings.