I was on my way back east to visit my sister and read this recipe on the plane in a cooking magazine Fine Cooking made my mouth water, thank you fine cooking. Chicken breast, stuffed with fresh mozzarella and basil and wrapped in prosciutto.
I knew right then, I was going to making this dish. The combination of the mozzarella, basil (Caprese) then the prosciutto. Now your talking fabulous flavor combination,the fat in the mozzarella and prosciutto also help keep the chicken moist throughout grilling.
Ingredients
- 4 prosciutto slices
- 8-10 fresh basil leaves
- 1/4 cup freshly grated mozzarella, or fresh mozzarella, thinly sliced
- 2 skinless boneless whole chicken breast, or 4 halved breasts
- salt & pepper to taste
- little olive oil (rub on breast so they don't stick to grill
Preparation
Prepare grill.
Wash
and dry chicken, remove skin from each breast, cut it through the
middle starting at the thicker end until it is nearly cut through, and
open it up so it lays flat like a book. Don't cut through, careful.
Season chicken with salt and pepper.
Slice fresh mozzarella and lay in chicken pocket then top with 2-3 basil leaves then fold the chicken closed.
Spread
prosciutto slices out evenly on counter (careful not to rip the
prosciutto), Place the chicken on top of the prosciutto slice and start
wrapping a slice of prosciutto around each breast to hold it closed
then brush lightly on both sides with the olive oil..
Time to grill, Grill chicken on a lightly oiled rack about 5 minutes on each side. can also fry if you don't want to grill.
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