I basically made this chicken the same as this pork tenderloin, only I omitted the goat cheese and craisons and subbed in for Feta.  You need to use a harder cheese and one that is not too melty.  I did this again with a softer cheese and it all just oozed out and caught fire in the grill.  Nice.

I served it with a salad with my new favorite dressing, cauliflower cooked on the grill and some bread cooked on the grill.

There was wine, too.  There’s always wine when we eat like this.

Stuffed Chicken

2 large chicken breast, filleted and pounded flat
2 slices of salami or proscuitto, per chicken breast
1/4 cup feta
olive oil
Italian seasonings

Pound out the chicken, then layer the meat and then cheese. Roll up and secure with butcher’s twine or toothpicks. Rub olive oil and Italian seasonings on the outside.  Grill for about 10-15 minutes until done.

Grilled Cauliflower

I head of cauliflower
1/2 tsp garlic salt
1 tsp Italian seasonings
1-2 TBSP olive oil
2 TBSP balsamic vinegar
1/4 cup Parmesan cheese

Trim the green parts off the head of cauliflower and place over a piece of aluminum foil that is big enough to wrap up at the top with some air. Rub with olive oil, and then put the seasonings evenly over the head. Drizzle on the balsamic vinegar, then sprinkle the cheese over the top. Fold the aluminum foil up, trying to keep it off the top of the head (otherwise the cheese will stick to the top and not to the cauliflower). Bake on the grill at medium heat, off the hottest part, turning often for about 40 minutes.

Brian said it was edible.  He’s not a fan of cauliflower, and since he didn’t hate this…it was a hit! 😉