HASSELBACK CHICKEN

Using a chef’s knife, cut slits into chicken breasts crosswise every 1 inch across, but not all the way through to the bottom. (As you get near the point of the chicken breast, make the slits on a bit of an angle.) Place chicken breasts in large bowl and toss with grilling sauce to coat and get into slits; set aside.Slice zucchini lengthwise into thin slices. Cut each slice in half (or about the length of the slices of the chicken). Cut pepper into quarters then into pieces about the same size as the zucchini. Toss both vegetables in another bowl with 1 tbsp Longo’s Essentials 100% Pure Canola Oil and 1/2 tsp each salt and pepper.Place Longo’s Essentials Foil or grilling mat on grill and preheat to medium. Lightly spray foil with Longo’s 100% Canola Cooking Spray. Place chicken breasts on foil and tuck zucchini and pepper slices into chicken, alternating colours. Place remaining zucchini and pepper pieces on foil to grill alongside.Grill chicken and vegetables for about 20 minutes or until thermometer registers 165°F when tested in thickest part.Divide salad among 4 plates and add chicken and vegetables to each to serve.