Chicken Breasts Stuffed with Cheese and Sage

Total time: 30 minutes
     Putting the herbs inside the chicken lets the flavor permeate the whole breast. They're finished with a simple basting sauce and a coating of Parmesan.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/3 cup shredded cheese
• 4 large fresh sage leaves, or 8 small
• 1 tsp garlic powder
• 1 tbs balsamic vinegar
• 1 tbs olive oil
• 2 tbs ketchup
• 1 tbs soy sauce
• 2 tbs Parmesan

 Instructions:

• With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side.  You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. 
• Put half of the sage leaves and half of the cheese in each pocket.  
• Wrap entire breast with kitchen string to hold it together - and keep as much cheese inside as possible. 
• Mix garlic powder, balsamic vinegar and olive oil and brush on both sides of breasts. 
• Grill on barbecue for 5 - 8 minutes per side or until done or bake in oven for 25 minutes at 400F or until done.
• Remove from heat and remove string. 
• Mix ketchup and soy sauce. 
• Spoon the sauce onto the chicken and sprinkle with Parmesan. 
• Put back on the grill (with the grill turned off) and cover for 2 minutes, just to melt cheese on top.  
• Serve.