GRILLED CHICKEN BREAST ITALIANO (1 Serving)

To good; too easy. My 1st thought was to call this recipe "Grilled chicken Cordon Bleu," but so many people associate Chicken Cordon Bleu with a chicken breast stuffed with ham and cheese and coated with egg and flour or bread crumbs; and that is not correct. Cordon Bleu actually means "of the highest class", or "a cook of the highest class," and I think that it would be very presumptuous of me to include myself in this category.

1. One chicken breast, boneless, skinned, fat removed (in this case, for one person, about 9 - 9-1/2 ounces)
2. 1/2 ounce diced Pepperoni, diced into small pieces
3. 1/2 ounce Shredded low-fat part skim milk Mozzarella
4. about 2 teaspoons of Extra Light Olive Oil
5. 1 TBS, more or less, of a good dry rub (I make my own; recipe will follow)

• Remove any excess fat from the chicken breast and place it between a sheet of wax paper
• Pound the chicken breast so that it is evenly thin on all sides (I use a metal mallet for that purpose, but if you have a lot of aggression to wear off, you can just as easily pound it with your fists)!
• Using a very sharp thin-bladed knife, cut a slit (a pocket) within the thickest side of the breast
• Stuff the pocket with the diced pepperoni and shredded mozzarella cheese
• Close the pocket with a toothpick or two
• Coat both sides of the stuffed chicken breast with the olive oil; sprinkle with the .drub rub, cover it with waxed paper, and let it rest while your grill preheats

I love my old indoor Hamilton Beach Electric Grill! I have cooked more enjoyable meals and snacks on this little grill than anyone could possibly imagine!

1. Preheat the Grill for 5 minutes.
2. When the grill is hot, spray the grids with a cooking oil spray like Pam
3. Place the stuffed chicken breast on the grill and close the lid.
4. Since I like to crisscross the grill marks, I turn the breast about 45 degrees after about 4 minutes.
5. When the Chicken breast is cooked, plate it.

A fresh chicken breast stuffed with Pepperoni and Mozzarella; a nice Garden Salad, and a glass of Chianti - who could ask for more?

Mangiare!

NUTRITION: I estimate that this recipe has an estimated 418 calories and 12 carbohydrates

RECIPE FOR MY DRY RUB:

1 tsp Chili Powder

2 tsps Ground Oregano

2 tsps Coarse Ground Black Pepper

1 TBS Garlic Powder

2 TBS Hot Dry Mustard

2 TBS Onion Powder

3 TBS Smoked Paprika

2 TBS Poultry Seasoning

2 tsp Sea Salt

Mix all the ingredients together and place in a shaker with small openings.