- Portion size 4 servings
- 1 sweet red pepper
- 4 boneless skinless chicken breasts (1 lb/500 g total)
- 4 teaspoons grainy mustard
- 8 fresh basil leaves
- 1/4 cup shredded fontina cheese
Place red pepper on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for about 20 minutes or until charred. Let cool; peel off blackened skin. Cut into quarters, coring and removing seeds.
With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle each with pinch each salt and pepper. Spread 1 side of each with 1 teaspoon mustard; top with red pepper piece, 2 basil leaves and 1 tablespoon fontina. Fold uncovered side over; secure edge with small skewer or toothpicks. Sprinkle each with pinch each salt and pepper.
Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 12 minutes or until golden brown outside and chicken is no longer pink inside.