4 skin-on, boneless chicken breasts, butterflied open and gently pounded
4 round teaspoons Dijon mustard
3 cloves garlic clove, pasted
Zest of just one lemon
two tablespoons thyme, chopped
4 slices mild pork
4 slices Gruyère cheese
Essential olive oil, for liberal drizzling
Pepper and salt
2 large leeks, halved lengthwise
2 lemons, halved
Heat a grill to medium high.
Reduce and across chicken although not completely through. Pound out a little then season inside with pepper and salt. Combine the pasted garlic clove with lemon zest and thyme, and divide one of the chicken. Spread chicken with mustard and fill with pork and cheese, close chicken up, drizzle liberally with essential olive oil and season your skin and backside of breasts with pepper and salt. When the chicken appears overstuffed, secure with wet skewers or twine.
Grill chicken skin-side lower until brown, turn and put over indirect heat, close lid and prepare 10-12 minutes more to prepare through.
Dress the leeks with oil, season with pepper and salt, and grill to tender-crisp, 5-6 minutes, turning once.
Grill cut lemons right before serving. Serve chicken having a halved grilled leek with juice of grilled lemon outrageous.