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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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