Preparation Instructions:

1. Oil grill and heat barbecue to medium. Slice cheese into four 2 inch pieces. Wrap a slice of ham around each piece of cheese. Working with 1 chicken breast at a time, to form a pocket, make a horizontal slit about 2 1/2 inches long and 1 1/2 inches deep in thickest side of breast. Gently open and sprinkle with jalapeno. Tuck in ham wrapped cheese. Repeat with remaining chicken breasts.

2. In a small bowl, stir oil with garlic powder, sage and salt. Cut zucchini into thick rounds. Slice pepper into quarters. Place veggies in a bowl and drizzle with half of oil mixture. Toss to coat. Brush chicken with remaining oil. Sprinkle with paprika.

3. Place chicken, zucchini and pepper on grill. Barbecue, with lid closed, until chicken is golden and cooked through, 8 to 12 minutes per side. Turn veggies often until lightly charred, 4 to 6 minutes. Remove to a platter as each is done. Serve with boiled baby potatoes, if you wish.

Per serving: 48 g protein; 17.9 g fat; 4.5 g carbohydrates; 673 mg sodium; 1.2 g fibre; 380 calories.

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