Here’s a chicken dinner that’s flavorful inside and out, just be sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.
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Prepare a medium charcoal fire or light a gas grill to medium high.
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 tsp. 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.
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°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.
After reading reviews, I also changed the cheese to fontina and even though I added extra basil, it still needed more basil, as well as a bit more cheese. Everyone liked it and seconds were requested. Served with wild rice medley with mushrooms and steamed broccoli. Will do this one again.
This recipe definitely had potential. I agree with other reviewers that the mozzarella was too bland. Next time, I'm going to use Fontina, twice as much basil and some sun-dried tomatoes. The chicken held together really well with the prosciutto. The prosciutto was a really nice touch.
What a great and simple way to cook poultry. I used some cheap (and doesn't look so fresh) mozarella cheese and seasoned salt and it came out very flavorful. Not at all bland. Maybe I'll try better cheese next time.Served with a side of sauteed potatoes.
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