Prosciutto Grilled Chicken

1. With a sharp knife, split breast halves lenghtwise to form pocket. Proceed gently to avoid piercing chicken. Stuff each pocket with 2 prosciutto slices, slice of Canadian Gruyère cheese, 1 tsp (5 mL) Dijon mustard and 2 basil leaves. Secure with thin cotton string or toothpicks.
2. Brush chicken with olive oil and season to taste with cumin, savory, salt and pepper.
3. Sear chicken over high heat for 2 minutes on each side. Reduce heat to medium-high heat and cook for 6 minutes on each side.
4. Serve with buttered broccoli with almonds and Provence style vegetables

Yield: 4 servings