Grilled chicken rolls with sun-dried tomatoes

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 1/4 cup chopped sun-dried tomatoes + 3 tablespoons oil from the jar
• 2 cloves garlic, thinly sliced
• 1 zucchini, thinly sliced
• 110 g smoked mozzarella, thinly sliced
• 12 large basil leaves
• Vegetable oil to grease the grill

Preparation:

1. Preheat grill to medium heat.
2. Prepare the chicken:
   
   Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, but not all the way through; open the breast like a book. Cover with plastic wrap and pound to a thickness of 1 cm.
   
   Make garlic-tomato oil:
   
   Mix the sun-dried tomato oil with the garlic; season with salt and pepper.
3. Season the chops on both sides with salt and black pepper and brush with half of the garlic oil; top with zucchini, sliced ​​sun-dried tomatoes, mozzarella, and basil, leaving a 2-cm border. Roll the chicken up toward the pointed end; tie with 3 pieces of kitchen string. Brush with the remaining garlic oil.
4. Brush the grill grate with olive oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the string and slice the rolls.