Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & BasilServes 4
4 medium boneless, skinless chicken breast halves (about 1 lb)
Kosher salt and freshly ground black pepper
1/4 lb fresh mozzarella, thinly sliced
4 thin slices prosciutto
1 tablespoon extra-virgin olive oil
Prepare a medium charcoal fire or light a gas grill to medium high.
Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. (I used three toothpicks in each to hold it together)
Reduce the heat on the gas grill to medium. Grill the chicken breast. covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.
Just off the grill.....don't they look good!
Cherry Tomato Bread Salad with Basil & Fresh MozzarellaServes six6 slices, 1/2 inch thick,
ciabatta or other squat, chewy bread
2 tablespoons plus 1/3 cup extra-virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2 inches long, white pith removed
4 cups small cherry tomatoes (or other bit-size tomatoes, such as pear or grape) in assorted colors, halved
1 lb small fresh mozzarella balls (about 1 inch in diameter)
1/4 teaspoon crushed red
chile flakes
Freshly
ground black pepper
Heat the oven to 400 degrees. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 tablespoons of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 minutes. Set aside to cool.
Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid's fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30 to 60 seconds.
In a large
bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes. Sprinkle with the
chile flakes; season with salt and pepper to taste.
Such a wonderful summer meal.
Perfect to the last bite:)
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They had orange and black stripes. The detail was amazing. As I watched they continued to eat my parsley. 
I couldn't believe one day the plant was bushy and the next day it was twigs.
So I decided to do a bit of research. These are probably black swallowtail caterpillars. These would turn into beautiful butterflies. 
If you touch these guys an orange structure that looks like horns extended by the head. Never saw anything like it. Then I noticed a very odd smell coming from the plant after the caterpillar had extended it's orange structures. It was a scent......to stay clear. Every time I touch the caterpillar it's horns would come and and the scent would be noticed. After watching my friends for two days they disappeared. I am now watching for the Swallowtail Butterfly to visit me in my yard:)
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