Make a small incision into the side of the chicken breast and form a pocket to stuff the cheese.  Cut the cheese in half and place both pieces of cheese into the pocket.  Seal with two toothpicks. 

 

Over medium heat warm a one-quart sauce pan.  Add olive oil.  Stir in garlic and onion.  Heat until translucent.  Add rice.  Stir and cook through.  Do not overcook the rice or it will become dry.  Add zucchini, basil , and squeeze in lemon juice.  Season with salt and pepper.  Grill the chicken until done.  Arrange over rice and accompany with freshly grilled tomato half, sprinkle with pepper jack cheese.