4 boneless skinless chicken breasts
1 medium size zucchini sliced thick
2 tablespoons of The Gourmet Farm Girl BBQ Rub
Extra virgin olive oil
1 cup spinach leaves
4 thin slices of provolone cheese
1 small red onion sliced thin
3-4 tablespoons water
1 cup cherry tomatoes (sliced in half)
Preheat oven to 375 degrees
Preheat grill to 425 degrees
Spray a 9x12 glass baking dish with oil
Place chicken breasts (2 at a time) in a plastic zip bag and pound out with a meat tenderizer till thin.
Repeat with the other two; sprinkle some of the BBQ Rub on each side of the breasts; set aside
Cut zucchini into thick slices (about 1/2 inch) sprinkle with remaining BBQ rub and drizzle with oil; set aside
Lay on top of each breast a few spinach leaves, slice of cheese and a slice of onion. Gently roll and place seam side down in a baking dish (or tie with kitchen twine) add the water to the dish and bake uncovered for 25-30 minutes.
Place the zucchini on the grill (oiled side down) 15 minutes before the chicken comes out of the oven.
Place the grilled zucchini on a plate and top with the tomatoes. Cover with foil and allow the heat of the zucchini to soften the tomatoes; 5-6 minutes
Remove chicken from oven and cover with foil; allow to rest for 5-6 minutes. Slice and serve with zucchini and tomatoes.