Chicken Cutlets (Whole chicken breasts become too dry. Use 1-2 cutlets per person)
Basil Pesto
Fresh Mozzarella - two slices per chicken piece
Tomato - one to two slices per chicken piece
Basil Leaves - one per chicken piece
Foil (one piece that covers the entire grilling surface - this prevents the pesto from dripping into the grill and igniting causing a ginormous fire)
**have EVERYTHING prepared before starting to cook**
Grill chicken cutlets (without foil) until about 75% done. Do NOT cook until done or they will be overdone by the end. Remove chicken from grill. Cover grill with foil piece. Replace chicken on foil on grill. Starting at the back of the grill spread pesto on chicken, followed by tomatoes and mozzarella. (Work fast because if the pesto heats up you don't want to be reaching over it or you will get burned when it splatters). Cover grill and continue to cook until mozzarella is thoroughly melted. Be gentle when removing chicken from grill and serving because the toppings like to slide off the top. I like using tongs that have a spatula on one side and a tong piece on the other.
Serve one piece alone or two stacked on each other.
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