Pepperoni Chicken Involtini

4 boneless, skinless chicken breast halves, about 8 ounces each

1 tsp. sea salt

1 tsp. granulated garlic

1/2 tsp freshly ground black pepper

1 tsp dried oregano

8 oz. sliced pepperoni

4 thin slices munster cheese

8 large basil leaves

8-16 baby spinach leaves

First, flatten the chicken breasts, smooth side down between two layers of plastic wrap. For very thick pieces of chicken, it helps to cut partially into the meat and fold it out.

 I use the flat side of a meat tenderizer to flatten the meat. You could also use the bottom of a heavy pan.

 Mix seasonings and sprinkle generously over each piece of meat.

 Load each piece of chicken with spinach, basil, 1 slice cheese and about 4 slices pepperoni

 Roll chicken lengthwise. Keep it as tight as you can!

 Tie each piece of chicken with 2 pieces of butcher's twine and brush the surface of each with olive oil. I didn't have any twine, so I simply used thread which worked just fine.

 Grill over direct medium heat for about 12 minutes or until the chicken is fully cooked and the cheese has melted. I turned my chicken every 2-3 minutes to keep it from burning.

 This would be great served with some good quality tomato sauce but we skipped the sauce so my girls would actually eat their dinner~ which the did. They loved it!

P.S. We sliced the leftover chicken and put it on sandwich rolls for some delicious sandwiches the next day. Yum!