Prosciutto Chicken Recipe

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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

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