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Prosciutto Chicken

What you need

  1. 4 boneless, skinless chicken breasts
  2. Fresh Basil leaves, torn (substitute sage if desired)
  3. 4 slices Prosciutto
  4. 4 slices Swiss or Provolone Cheese
  5. 2 tbl dijon mustard
  6. Garlic cloves, mashed
  7. Salt & Pepper
  8. Fruit wood for smoking

How to make it

  1. Place one chicken breast between two sheets of plastic wrap and using a flat meat mallet or a wine bottle, pound to about 1/4 inch thickness
  2. Repeat with remaining three breasts
  3. Combine salt, pepper and mustard and massage all over chicken breasts - refrigerate for 1 - 2 hours
  4. Prepare smoker and bring to a temperature of 220 - 250 degrees
  5. Remove chicken from refrigerator about 20 minutes before cooking
  6. Lay a chicken breast on a plate and sprinkle with basil
  7. Place a prosciutto slice over the basil, trimming if necessary to fit
  8. Place a cheese slice over the prosciutto, trimming if necessary to fit
  9. Roll from one of the long sides and secure with toothpicks
  10. Repeat with remaining chicken
  11. Rub the chicken rolls with olive oil
  12. Add smoking wood to the coals and place the chicken rolls on the grill
  13. Cook for about 30 minutes until juice runs clear when pierced with a skewer
  14. Remove from grill and let stand about 5 minutes
  15. Slice each roll diagonally into 4 pieces and serve

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