- 4 skin-on, boneless chicken breasts, butterflied open and lightly pounded
- 4 round teaspoons Dijon mustard
- 3 cloves garlic, pasted
- Zest of 1 lemon
- 2 tablespoons thyme, chopped
- 4 slices mild ham
- 4 slices Gruyère cheese
- Olive oil, for liberal drizzling
- Salt and pepper
- 2 large leeks, halved lengthwise
- 2 lemons, halved
Heat a grill to medium high.
Cut into and across chicken but not all the way through. Pound out a bit then season inside with salt and pepper. Combine the pasted garlic with lemon zest and thyme, and divide among the chicken. Spread chicken with mustard and fill with ham and cheese, close chicken up, drizzle liberally with olive oil and season the skin and backside of breasts with salt and pepper. If the chicken seems overstuffed, secure with wet skewers or twine.
Grill chicken skin-side down until brown, turn and place over indirect heat, close lid and cook 10-12 minutes more to cook through.
Dress the leeks with oil, season with salt and pepper, and grill to tender-crisp, 5-6 minutes, turning once.
Grill cut lemons just before serving. Serve chicken with a halved grilled leek with juice of grilled lemon over the top.