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.
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.
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This was a fantastic weeknight meal. I followed the recipe exactly and loved it. Next time I may try a different cheese, just for fun. I served this over the basic polenta with marscapone and Parmesan cheese mixed in and green beans. I will definately make again.
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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