Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless Chicken breasts (about 450 g | 1 pound)
  • coarse salt (to taste)
  • freshly ground Black pepper (to taste)
  • 1 small zucchini (rinsed and sliced)
  • 0.5 cup fresh Mozzarella (thinly sliced)
  • 1 Tbsp olive oil
  • 0.25 cup sweet Chili flakes for drizzling (such as Mae Ploy)

Instruction

  • Prepare grill for direct grilling. Preheat to high.
  • Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut a deep pocket in each chicken breast (do not cut all the way through). Generously season the chicken all over with salt and pepper. Layer the zucchini and mozzarella evenly in each pocket. Using an oiled toothpick pin the chicken breast shut. Lightly brush olive oil on both sides of the chicken.
  • Brush the grill grate with olive oil. Arrange the chicken on the grill and cook for about 4 to 6 minutes per side, or until chicken is cooked through and an instant read thermometer inserted in the center of each breast reads 165º F. Chicken should feel firm to the touch.
  • Transfer chicken to plates and let cool for several minutes. Remove the toothpicks before servings. Slice crosswise and drizzle with sweet chili pepper sauce. Serve.