chicken breasts, split in half lengthwise (butterflied)
cup light beer
cup unsweetened apple juice
clove garlic, chopped
tbsp chopped fresh rosemary or 1 tsp dried rosemary
salt and pepper
oz aged cheddar, thinly sliced
Cut chicken breasts in half to make them less thick. Place chicken in a bowl and add beer, apple juice, garlic, rosemary, salt and pepper to taste. Marinate at least 30 minutes or several hours if time allows. Preheat grill to medium. Remove chicken from marinade and drain, then cook on grill with lid closed 5-7 minutes each side, depending on thickness of chicken. Reform chicken breasts by pairing up both halves after placing a quarter of the cheese between the halves. Close grill lid and allow cheese to melt for 2-3 minutes before removing from grill.