Grilled Stuffed Chicken

It’s Grillin’ Time!
Grilled Stuffed Chicken
From: DeHaven’s Home&Garden Showplace
4 boneless, skinless chicken breast halves                  ½ teaspoon kosher salt
¼ teaspoon black pepper                                            6 oz. asiago cheese
1 oz. baby arugula or spinach                                     1 green onion, thinly sliced
1 tomato, finely diced
Place chicken between pieces of waxed paper or plastic wrap and pound to an even ¼ inch thickness. Sprinkle with salt and pepper. Spread with cheese, onion, arugula and tomato. Roll up jelly roll style, pushing in the sides as you roll. Secure with wooden toothpicks. Brush with oil. These can be made ahead and chilled at this point for up to 8 hours. Grill over medium heat until chicken is no longer pink. Cool slightly and cut each piece diagonally to serve.