4 skinless, boneless chicken breasts, pounded flat to about 1/4 inch thickness

6 T butter, softened

4 T honey mustard, divided

4 slices cooked ham or Canadian Bacon

4 slices Provolone or Mozzarella cheese

6 T EVOO

2 T honey

4 large Portabello mushroom slices

1 large clove garlic, minced

1 T EVOO

Blend butter with 2 T mustard and spread 2 T on each breast.

Layer each with a slice of ham (Canadian Bacon) and then a slice of cheese.

Roll up and secure with toothpicks.

Combine remaining 2 T mustard, oil, and honey and brush all sides of each chicken roll.

Grill over indirect heat 35 - 40 minutes, basting often.

While chicken is grilling, sauté mushroom slices and garlic in oil.

When chicken is done, place one mushroom slice on top of each roll and spoon garlic on top.