Serves: 4
Prep time: 20 minutes
Way To Grill: direct medium heat (350° to 450°F)
Grilling Time: about 12 minutes
Special Equipment: butcher's twine
4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
4 very thin slices prosciutto
4 thin slices provolone cheese, halved
8 large basil leaves, plus more for garnish
Extra-virgin olive oil
2 cups good-quality tomato sauce
1. Prepare the grill for direct cooking over medium heat.
2. For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about doubles in size. Do not pound too hard or the chicken might break apart.
3. Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Arrange the chicken with the smooth side down on a work surface.
4. Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with oil.
5. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, in a small saucepan over medium-high heat, warm the tomato sauce.
6. Remove the twine from the chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil.
Recipe from Weber's Way to Grill by Jamie Purviance. Used with permission.
- News Canada