Grilled Summer Vegetable Hasselback Chicken

1. Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2-inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices. Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

2. Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165°. Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts

3. Serve chicken sprinkled with basil

• 14 g Total fat
• 4 g Saturated fat
• 103 mg Cholesterol
• 148 mg Sodium
• 3 g Carbohydrates
• 1 g Fiber
• 1 g Sugars
• 0 g Added sugars
• 38 g Protein