|1||sweet red pepper|
|4 (1 lb/500 g total)||boneless skinless chicken breasts|
|4 tsp (20 mL)||grainy mustard|
|8||fresh basil leaves|
|1/4 cup (50 mL)||shredded fontina cheese|
1. 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. 2. 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. 3. 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. Serves 4.