Chicken is a natural at absorbing different taste accents when it's marinated or glazed or, maybe even better, when it's stuffed. The bonus? A surprise inside each portion.
- Portion size 4 servings
- 4 boneless skinless chicken breasts
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- 4 fresh sage leaves chopped
With sharp knife held horizontally and starting at thinner side, cut chicken in half almost but not all the way through; open like book.
Sprinkle with pinch of pepper. Spread 1 side of each with 1/2 tsp of Dijon mustard; top with lemon rind and 1 chopped sage leaf.
Fold uncovered side over; secure edge with small skewer or toothpicks. (Make-Ahead: Place on waxed paper-lined rimmed baking sheet. Cover and refrigerate for up to 8 hours.) Sprinkle each with remaining pepper.
Place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 12 minutes or until golden brown and chicken is no longer pink inside.