Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

Hello folks. Just got back from a trip. Ate like a madman. Also read a lot of cooking magazines and in-flight magazines while waiting to get home. Here is one of my favorites that made me want to get home and grill.


4 medium boneless, skinless chicken breast halves (about 1 pound)

Kosher salt and freshly ground black pepper

12 large basil leaves

1/4 pound fresh mozzarella, thinly sliced

4 thin slices prosciutto (preferably imported)

1 tablespoon extra-virgin olive oil


1. Prepare a medium charcoal fire or light a gas grill to medium high.

2. Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.

3. Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well-marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s