Here is yet another recipe that Justin chose for us this week. He found it on Meatwave.com and I thought it looked familiar and then realized it’s originally from the one single cookbook that Justin can actually call his own {I have tons of cookbooks…he has one}. It’s from Weber’s Way to Grill and it came out quite tasty! My preggo taste-buds have been wrecking havoc on the chicken recipe department lately but with the promise of basil, prosciutto, and cheese…well I was definitely on board. He made this chicken served over tortellinis in under an hour flat. It was delish!
Chicken Involtini with Prosciutto and Basil
Yield 4 servings
Recipe adapted from "Weber's Way to Grill," by Jamie Purviance.
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 thin slices of prosciutto
- 4 thin slices of provolone cheese, halved
- 8 large basil leaves, plus more for garnish
- extra virgin olive oil
- 2 cups good-quality tomato/pasta sauce
Instructions
- Prepare your grill for direct cooking over medium heat.
- Working on each chicken breast individually, place a breast smooth side down, inside a large sheet of plastic wrap {about 2 inches from the edges}. Starting from the thick side, gently pound the chicken with the flat side of a meat tenderizer or the bottom of a small, heavy skillet, until the breast is about 1/4 inch thick and just about double in size. {Don’t pound too hard or the chicken might break apart.}
- Season each piece of chicken on both sides with the salt, garlic powder, and pepper. Then arrange the chicken with the smooth side down on a work surface.
- 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 and trim the loose ends of the twine.
- Lightly brush each rolled piece of chicken with the oil and 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}. I highly recommend using a meat thermometer to check your chicken for an internal temperature of 165 degrees.
- 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.
- Remove the twine from the chicken, slice them, and serve warm in a pool of sauce with some pasta or ravioli. Garnish with small pieces of basil and some freshly grated Parmesan.
