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Grilling & BBQ


= 30 minutes or less
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Prosciutto Chicken

Contributed by: Melinda



4 boneless, skinless chicken breasts
Fresh Basil leaves, torn (substitute sage if desired)
4 slices Prosciutto
4 slices Swiss or Provolone Cheese
2 tbl dijon mustard
Garlic cloves, mashed
Salt & Pepper
Fruit wood for smoking
  • 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
  • Repeat with remaining three breasts
  • Combine salt, pepper and mustard and massage all over chicken breasts - refrigerate for 1 - 2 hours
  • Prepare smoker and bring to a temperature of 220 - 250 degrees
  • Remove chicken from refrigerator about 20 minutes before cooking
  • Lay a chicken breast on a plate and sprinkle with basil
  • Place a prosciutto slice over the basil, trimming if necessary to fit
  • Place a cheese slice over the prosciutto, trimming if necessary to fit
  • Roll from one of the long sides and secure with toothpicks
  • Repeat with remaining chicken
  • Rub the chicken rolls with olive oil
  • Add smoking wood to the coals and place the chicken rolls on the grill
  • Cook for about 30 minutes until juice runs clear when pierced with a skewer
  • Remove from grill and let stand about 5 minutes
  • Slice each roll diagonally into 4 pieces and serve

    Questions about this recipe?

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