Thursday, May 26, 2011

Grilled Prosciutto Wrapped Stuffed Chicken Breasts

Robert and I are currently housesitting for his parents while they are vacationing in Colorado. One main benefit is the use of their beautiful backyard and grill. And with the weather in Dallas currently in the wonderful pre-summer heat stage, we are using every available opportunity to utilize the backyard as much as possible. This means that I have become a grilling machine!

The most recent grilling exploration comes from Fine Cooking magazine and reminds me of an Italian inside out chicken cordon bleu. The combination of the prosciutto, chicken, mozzarella, basil and tomatoes is a delicious combination and reminds me of one of my favorite paninis. The tomatoes were my addition and I think it makes a big difference. I used cherry tomatoes this time, but I think sliced roma tomatoes would also be delicious. Finally, the original recipe called for only 4 slices of prosciutto which I found to be half the amount needed so I've made changes to the recipe here to reflect that change.

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Grilled Prosciutto Wrapped Stuffed Chicken Breasts

1/2 pound fresh mozzarella cheese, thinly sliced
10 fresh basil leaves, cut into chiffonade strips
8-10 cherry tomatoes, halved
4 boneless, skinless chicken breast halves
8 thin slices of prosciutto

Slice the mozzarella cheese into thin slices and set aside.
Cut the basil leaves into chiffonade and add to the cheese.
Cut the tomatoes in half and add to the cheese and basil.

Trim any excess fat from the chicken breast halves and butterfly each one.
Season with salt and pepper and layer the mozzarella, basil and tomatoes on one side, being careful not to over-stuff.
Fold over the other side of the breast to enclose the filling within.
Take two of the prosciutto slices and wrap them around the breast.
When done, the prosciutto should completely incase the chicken.
Heat the grill to medium. When heated, take a paper towel dipped in olive oil and rub on the grill grates to help avoid sticking. Place the chicken breasts on the grill. (You can see in this picture how I ran out of prosciutto for all the chicken)
Close the grill cover and cook the chicken for 7 minutes, allowing the chicken to be marked by the grill.
Turn over and cook for 12 more minutes, turning every 4 minutes, until the chicken is cooked through.
Serve with your favorite side dishes and enjoy.
Source: Adapted from Fine Cooking magazine

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