Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil
Make sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.
Ingredients
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4 medium boneless, skinless chicken breast halves (about 1 pound)
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Kosher salt and freshly ground black pepper
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12 large basil leaves
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1/4 pound fresh mozzarella, thinly sliced
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4 thin slices prosciutto (preferably imported)
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1 tablespoon extra-virgin olive oil
Directions
1.
Prepare a medium charcoal fire or light a gas grill to medium high.
2.
Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.
3.
Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.
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Recommended Recipe:
Classic Fettuccine alla Carbonara
When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.
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