Ingredients:
4 boneless chicken breasts (5 ounces each)
4 slices (2 ounces each) Dofino Havarti with Jalapeno Cheese
2 tablespoons virgin olive oil
1 clove garlic, minced
1/2 cup basmati rice or long grain rice
1 cup chicken stock or vegetable stock
1 cup slivered zucchini
2 tablespoons chopped fresh basil
1/2 lemon, juice only
Salt and pepper, to taste

Cooking Directions:
In the side of each breast make a small incision, forming a pocket for the cheese. Cut each cheese slice in half; place two halves into each pocket. Seal each pocket with two toothpicks.

In a quart saucepan, heat oil. Add garlic and onion; cook until translucent. Add rice; cook 2 to 3 minutes until coated. Stir in stock, then cover; cook gently for 5 minutes, or until rice is cooked through. (Do not overcook rice, or it will become dry). Add zucchini, basil, lemon juice, salt and pepper. Grill each chicken breast until done. To serve, arrange each breast over a bed of rice.

Makes 4 servings