Artichoke-Stuffed Chicken with Fresh Tomato Marinara Sauce

For stuffing, combine mozzarella cheese, Parmesan cheese, artichokes, basil, oregano and salt.  Set aside.

Place each chicken breast half between two pieces of plastic wrap.  Working from the center to edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness.  Remove plastic wrap.  

Spread a generous 2 tablespoons stuffing on chicken.  Fold in sides of each chicken breast; roll up jelly-roll style pressing edges to seal.  Fasten with wooden toothpicks.

Place chicken on grill rack.  Cover and grill 20 to 25 minutes or until internal temperature of chicken reaches 170 degrees, turning once halfway through grilling.  