Stuffed Chicken Caprese

1 chicken breast half, cut into 2 cutlets
salt and pepper
1 oz of fresh mozzarella cut into 2 slices
1/2 plum tomato cut into slices
4 basil leaves
2 slices of thinly sliced prosciutto
cooking spray or olive oil in a mister
1 lemon, halved
2 tbsp store-bought pesto

1. Option 1: Cut a pocket in each chicken breast. Season inside and out with salt and pepper. Put 1 cheese slice, 2 tomato slices, and 2 basil leaves inside each pocket. Wrap 1 prosciutto slice crosswise around each breast to enclose the filling. Option 2: Pound the chicken very thin. Salt and pepper both sides. Lay the cheese, tomato slices, and basil on top of the chicken. Make sure the prosciutto is underneath. Roll the chicken and secure with a toothpick.
2. Option 1: Preheat grill to medium. Spray chicken with olive oil and place on the grill. Cooking, turning once until well marked on both sides, about 10 minutes. Move to a cooler part of the grill and continue to cook until no longer pink in the center (5 minutes). Option 2: Preheat oven to 350. Spray a baking pan with olive oil and place chicken seam down on the pan. Bake for 25 minutes, remove from pan, cover in foil, and allow to sit for additional 10 minutes.
3. Grill lemon halves either on outdoor or indoor grill until slightly charred.
4. Combine pesto and 1 tbsp olive oil. Top chicken with pesto mixture.

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JDADDIONE.