Oooo! Sounds great! I'm more of a thigh chicken fan but when I see a good sale on chicken breast I am not opposed, and I like having options on what to do when you have a little bit of various things left over.
For a butterflied and stuffed pork version, I've adapted the "Pamplona of Pork Tenderloin" recipe from Steve Raichlen's shows. I use about a 3 pound chunk from what we call the baseball bat of pork loin. Butterfly it, sometimes I pound/sometimes I don't, rub all over with some prepared dijon mustard, spread some form (ie, what's on sale) of onions or vegetables cream cheese spread. Boursin like in the original recipe is great but usually expensive, different but Tillamook Vegetable is another favorite, and store brand chives works great too! Then some chopped ham (buy ham steak on sale, cut it into pieces and freeze for when you want, lunch meat also works but sort of disappears), and we find that the roasted/grilled red pepper really makes the dish. Roll back up, tie off with some butcher's twine and roast at about 325-350 for 60-90 minutes.
Here's a link to the real recipe:
https://barbecuebible.com/recipe/pam...rk-tenderloin/
For me, I started watching his shows on the PBS Creates channel and have learned a lot about different techniques, both on grill and off.