Visit www.turoklikefood.com for new recipes. This site has moved.
Tomatoes, basil, and grilling. Summertime.
Chicken involtini is the grilling equivalent of stuffed chicken breasts. It’s a chicken breast, flattened, stuffed with cheese and herbs, then grilled to perfection, and served over tomato sauce.
From page 135, Weber’s Way To Grill.
- 2 boneless, skinless, chicken breasts, halved
- Coarse sea salt, to season
- Freshly-ground black pepper, to season
- 4 slices prosciutto
- 4 thin slices aged, smoked provolone, or any other awesome cheese
- 10-12 fresh basil leaves
- 2 cups good tomato sauce (or homemade!)
Preheat a grill to medium heat.
Take each chicken breast half and flatten, according to your preferred method. Or, take each piece of chicken and place it on about a foot of plastic wrap. Fold it over the chicken, leaving a few inches slack so the chicken can flatten out. Pound the chicken with a tenderizer (a wooden mallet), or a heavy skillet. The chicken should be 1/4 inch thick and have a large surface area.
Season each piece of chicken with salt and freshly-ground black pepper on each side. Lay a piece of prosciutto over each piece of chicken. Top it with with the provolone and a few basil leaves. Roll the chicken up and tie two pieces of butcher’s twine around the egg roll-shaped chicken. Do this with the remaining pieces of chicken.
Grill for 12 minutes, turning a quarter turn, every three minutes. Meanwhile, heat up the tomato sauce.
To serve, spread some tomato sauce on a plate, slice the rolled-up chicken in half and place it on top of the tomato sauce. Top with thinly-sliced basil leaves.