Grilled Chicken Breast Stuffed with Prosciutto and Basil

• 2 prosciutto slicesprosciutto
• 1 teaspoon coarse-grained mustardmustard
• 8 fresh basil leavesbasil
• 1/4 cup freshly grated mozzarellamozzarella
• 1 skinless boneless whole chicken breast, halved (about 1 pound)chicken-breast

1. 01Prepare grill.
2. 02On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
3. 03Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
4. 04To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.

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