Prosciutto-Stuffed Grilled Chicken
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Celebrate grilling season with this gorgeous prosciutto-stuffed grilled chicken dish! Sure, it might look like a special at your neighborhood bistro, but it’s actually super-simple to make, and ready in under 30 minutes. Prep could not be easier: Marinate Bell & Evans Boneless Skin-On Chicken Breasts right in the packaging tray, stuff with cured meat, cheese and a few aromatics, and give them about 10 minutes on the grill. The combination of juicy chicken and melty fi llings can’t be beat!
Ingredients
- 1 Pkg Bell & Evans Boneless Skin-On Chicken Breasts
- 1 cup Olive oil, divided, plus more for brushing grill grates
- 3 Lemons, zested and juiced, divided
- 3 cloves Garlic, minced, divided
- 2 tsp Chopped fresh oregano
- 1/2 tsp Dijon mustard
- 1 1/2 tsp Salt, plus more, to taste
- 1/4 tsp Pepper, plus more, to taste
- 8 slices Prosciutto
- 4 slices Provolone cheese, cut in half
- 1/4 cup Finely chopped, oil-packed sundried tomatoes
- 12 Fresh basil leaves
- 1 bunch Fresh parsley, minced
- 1 TB Brined capers, drained, minced
Preparation
- Open the chicken packaging tray. Add the 1/2 cup oil, juice and zest of 2 lemons, 2 cloves garlic, oregano, mustard, salt and pepper to the tray. Massage the mixture into chicken to cover completely. Allow to marinate refrigerated for several hours, or overnight.
- Slice into each chicken breast, lengthwise, but not all the way through, creating a pocket.
- Stuff 2 slices of prosciutto, 2 cheese halves, 3 basil leaves and 1 tablespoon of sundried tomatoes in each pocket. Fold top of chicken over, enclosing the filling.
- Preheat grill to medium heat and brush grates with oil. Grill the chicken, skin-side-down, until fully cooked through and internal temperature reaches 165°F as measured by a meat thermometer, about 4-5 minutes per side. Let rest for 5 minutes.
