Mix sour cream, parmesan cheese, basil paste, feta and sun dried tomatos for the stuffing.
Roll 1/4 inch thick EVOO coated chicken breast (pound flat between two pieces of wax paper) around the stuffing, secure with toothpicks then coat with Italian bread crumbs.
I used a deflector plate. Under which I put a half a Weber chimney of lit coals on the opposite side of the grill where the chicken would go. Vents all wide open.
Cook for 25 minutes until chicken is golden brown.
Northeast BBQ 