Stuffed Chicken recipes with Prosciutto & Provolone
Some stuffed chicken recipes can be fairly time-consuming to make and end up kind of dry and boring.
I pieced together what I thought was the best (and easiest) ideas from several other stuffed chicken recipes I'd tried in the past and came up with this one.
A stuffed chicken breast that's only got a little prosciutto, provolone cheese and basil leaves wrapped up inside.
Really, it doesn't get much easier than that.
That makes me feel great.
Serves: 2 - 4
Prep time: 10 minutes
Direct Heat: 375F - 425F
Place a chicken breast between two sheets of plastic wrap and gently pound the breast to a consistent 1/4" thickness.
Don't pound to hard or to often or the breast will start to break apart.
Lay a strip of prosciutto over each breast.
Place a piece of provolone cheese over each strip of prosciutto and 2 basil leaves on top of the cheese.
Roll these as tightly as you can and tie with butchers twine.
Lightly rub the outside of the stuffed breasts with oil and season with kosher salt and black pepper.
When grill reaches temperature place the stuffed chicken breasts on the grill and close the lid.
Every 5 - 6 minutes lift the lid and roll the chicken breast over so each side gets grilled.
These recipes need an internal temperature (in the meat not the stuffing) of 165F.
After 15 minutes or so the chicken should be cooked to 165F and can be removed from the grill.
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