Main Ingredients:

CarbsPerServing: 6g total
Effort: Easy

Filling:
3 ounces cream cheese
1 ounce crumbled blue cheese
1 ounce butter
1 teaspoon dried basilFor the chicken:
4 boneless skinless chicken breast halves
1 tablespoon mrs dash
1/2 teaspoon garlic powder -- salt, pepper,
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
4 tablespoons olive oil

Cooking Preparation of the Recipe:

For filling: Beat ingredients until smooth and place on a piece of
plastic wrap. Form into a log about the thickenss of a quarter and
wrap tightly in plastic. Freeze at least 30 minutes.
In each breast, using a very sharp knife, cut a "pocket" into the
flesh almost all the way through the chicken. Rub each breast with
the spice mixture and then rub with 1T oil(prevents drying). Preheat
the foreman grill. Cook each breast for 4 minutes or until just
almost cooked. Remove and let cool a few minutes to be able to
handle it. Remove the cheese log from the freezer, remove plastic
and cut into 8 equal sized disks. Insert 2 disks into each chicken
breast pocket and return to the grill for 3-4 minutes or until
chicken is cooked through. Serve immediately (I like this on a bed
of fresh spinach.

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