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Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil


Serves four.

  • To learn more, read:
    Inspired by Italy
  • by from Fine Cooking
    Issue 93

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.

  • 4 medium boneless, skinless chicken breast halves (about 1. lb.)
  • Kosher salt and freshly ground black pepper
  • 12 large basil leaves
  • 1/4 lb. fresh mozzarella, thinly sliced
  • 4 thin slices prosciutto (preferably imported)
  • 1 Tbs. extra-virgin olive oil

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.

Serving Suggestions

Serve with Cherry Tomato Bread Salad with Basil & Fresh Mozzarella.

nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 14, Fat Calories (g): 130, Saturated Fat (g): 6, Protein (g): 37, Monounsaturated Fat (g): 5, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 1, Sodium (g): 760, Cholesterol (g): 105, Fiber (g): 0,

Photo: Scott Phillips

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.

Made this tonight using goat cheese with minced lemon basil and fresh pepper to fill the chicken, as I'm not a fan of fresh mozza. It was amazing! Definitely something I will make again. When the chicken was getting close to done, the goat cheese had softened enough so that it was melting out the sides, so either do a really good wrap job with the prosciutto (mine was little strips so it didn't wrap well) or skewer it tightly with some skewers. Other than that it was delicious, the flavours were excellent (especially the lemon basil).

Very good and easy. I used sharp provolone instead of mozzarella and Zatarain's Big and Zesty Garlic and Herb Creole Seasoning inside and out instead of salt and black pepper. You need small chicken breasts for the prosciutto to wrap properly.

The basil gives it a good flavor but the mozarella is too bland. The prosciutto kept it moist and added a nice flavor. I think adding some seasoning inside and a different cheese will do the trick.

The mozzarella just disappears in this recipe-so bland. The basil was the only flavor in the chicken. I think I'll try it again with sharp provolone.

LOVED IT!!!! The chicken recipe is very good - I used some toothpicks to keep the chicken together, as the prosciutto was not long/hardy enough - but still came out well on the grill. Next time I will use goat cheese and spinach.

Made three times, the first with mozzarella, the second & third with Purple Haze montrachet. It's much better with the seasoned goat. Grilled slowly to carmelize the prosciutto. Excellent!

I made this in mid-winter when grilling outdoors wasn't possible. Used my grill pan to sear it and finished in the oven. Season well inside and out for better flavor. The chicken breasts will freeze well after cooking. What a lovely surprise when you are poking around in the freezer trying to find something for dinner.

This was really good and I would definitely make it again. Make sure you season the inside of the chicken to bring out some flavor of the mild mozz. We couldn't grill due to the weather, but did a quick stove-top sear and finished it in the oven to perfect results.

Great! Have made this numerous times. I have used a garlic herb flavoured seasalt - adds a wonderful flavour. I tried with goat cheese and spinach - lovely as well!

I really enjoyed this! Easy to prepare ahead and grill when you are ready for dinner. I served it with Israeli Couscous

This was delicious. Unfortunately, it was raining when I decided to make this, so I roasted it in my oven, but wow --- good flavors! I recommend a side that has a little sweetness to it to offset the salt of the Prosciutto.

Quick and easy. I thought the chicken could use a more flavorful cheese like fontina....the mozzarella was bit mild for my taste. Nevertheless, a nice change of pace for grilled chicken

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