Chicken Breasts Stuffed with Basil and Red Pepper

Place red pepper on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for about 20 minutes or until charred.

Let cool; peel off blackened skin.

Cut into quarters, coring and removing seeds.

With sharp knife held horizontally, cut chicken almost but not all the way through: open like book.

Sprinkle each with pinch each salt and pepper.

Spread 1 side of each with 1 teaspoon (5 mL) mustard; top with red pepper piece, 2 basil leaves and 1 tablespoon(15 mL) fontina.

Fold uncovered side over; secure edge with small skewer or toothpicks.

Sprinkle each with pinch each salt and pepper.

Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 12 minutes or until golden brown outside and chicken is no longer pink inside.