Chicken Involtini with Prosciutto and Basil

Grilled chicken breasts don't hold a lot of appeal for me... if I'm going to bust out the grill (ok, if John is going to bust out the grill), I want something a little more interesting than a bland old chicken breast. These chicken breasts, however, are totally not boring. They are stuffed with prosciutto, cheese, and basil, making them something special. Special enough for company, in fact... it was such a gorgeous day yesterday that we invited our friends over to enjoy some grilling and leisurely wine-sipping on the deck. Maybe it was the wine, but we all really loved these.

The only thing I would do differently the next time I make these is add more cheese! Only one slice is used per chicken breast, which seems a little skimpy. You need at least two in there. Also the grilling time called for in the recipe was 12 minutes... ours took over 20. I'm not sure if it was something with our grill or if I didn't pound the chicken flat enough, but be sure to test yours so as not to give your friends and family salmonella. We did the cut-it-open-and-see-if-it's-pink test, but an instant read thermometer would work too.

Chicken Involtini with Prosciutto and Basil
from Weber's Way to Grill

Ingredients:
4 boneless, skinless chicken breast halves, about 8 oz each
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 very thin slices prosciutto
4 thin slices provolone cheese, halved
8 large basil leaves, plus more for garnish
Extra-virgin olive oil
2 cups good-quality tomato sauce

Directions:
1. Prepare the grill for direct cooking over medium heat.

2. For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about double in size. Do not pound too hard or the chicken might break apart.

3. Season each piece of chicken on both sides with the salt, garlic powder, and pepper. Arrange the chicken with the smooth side down on a work surface.

4. Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with the oil.

5. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, in a small saucepan over medium-high heat, warm the tomato sauce.

6. Remove the twine from the chicken pieces, cut into slices, and serve warm in a pool of sauce. Garnish with torn pieces of basil.

Serves 4


Download a printable recipe.