Instructions: Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.

In 2 tablespoon butter, saute mushrooms and onions until softened. Add marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 2 tablespoons butter until butter melts and mixture emulsifies.

Place chicken in marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.

This recipe yields 2 servings.

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