One of our all time favorite grilling recipes.
This is super easy but makes an impressive presentation.
What you'll need
Skinless Boneless Chicken Breasts
Roasted Red Peppers
Fontina Cheese
Proscuitto
Freshly Ground Black Pepper
Fresh Rosemary Sprigs
Olive Oil (or White Wine)
Kitchen Twine
Place the chicken breasts, one at a time, in a plastic bag or between 2 sheets of plastic wrap.
Using the flat side of a wooden or metal mallet, pound the chicken breast until its an even thickness of about 1/4 inch. Trim any excess fat from the edges.
Sprinkle the breasts with chopped rosemary leaves and freshly ground black pepper.
Lay a slice of proscuitto on each breast and top with with sliced Fontina and slices of Roasted Red Pepper.
Roll the breasts up tucking in the edges as you go.
Secure them with kitchen twine taking care to tie them snuggly but not too tightly.
Mix a small amount of olive oil (or white wine) with some chopped Rosemary leaves and brush the breasts on all sides.
Grill.
Serve.
Enjoy.
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Comments: 50
Thanks Shannon!
Besides this? This is already on the list.
Rosemary has lots of uses, I especially like it on chicken, roasted chicken where you shove the rosemary up under the skin. Its awesome on roasted potatoes too. I'll have to think on it though to come up with some specifics. Great thing is, if you find a spot to plant it in the yard, it will grow for years and get huge.
Lemon Balm I have never used and don't grow so I don't have a clue.
Greek oregano sounds nice, again though, I've never grown it. I'm sure we can find some things though.
Thanks for posting to All Photo Essays Here! You are being featured!
Thanks Victoria. You're a lucky lady if you can get your husband to prepare this for you! My S.O. will do the grilling for me, but I can forget about him doing any prep work!
I will have to find my hammer I hid it from the kids many years ago and haven't run accross it...
*Cooking,*Anything & Everything To Do With Cooking*
Thanks Jenna.
The recipe I did with the goat cheese and prosciutto is here. You could easily substitute fontina, mozzarella or Swiss cheese for the goat if John won't eat it.
Jonathan, thanks for the link, I'm going to check it now.
Mandi, not a chef but I do love to cook, when I'm in the mood, thanks!
Tina, I turn the chicken over to John when its time to grill, I'll try to remember to ask him how long he cooked these, because they we perfect.
I am going to try this. Chicken can be so boring, and this really caught my eye.
(so not boring)
Thanks!