Thank you to Greensbury Market for the chicken that inspired this recipe.
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C with cherry chips.
Cut horizontal slits in the chicken breast being sure to not slice all the way through the chicken about ¾ of an inch apart. Coat with canola oil, and season with salt and pepper. Fill each of the slits with minced garlic, one tomato, one basil leaf and one half of a mozzarella slice.
Place on the EGG and cook for 30-45 minutes or until the internal temperature has reached 165°F/74°C.
Remove from the EGG and drizzle with balsamic glaze. Enjoy!