Italian Prosciutto Chicken
The region of Parma, Italy, produces a savoury deli meat known as prosciutto, which is actually seasoned, salt-cured, air-dried ham. Here it accents mustard and basil and secures them inside the chicken. Serve with grilled potato slices and roasted garlic.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 177 |
| pro | 34 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 87 mg |
| sodium | 259 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 1% |
| folate | 2% |
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4 boneless skinless chicken breasts
2 tbsp (25 mL) grainy or Dijon mustard
2 cloves garlic, minced
1/4 tsp (1 mL) pepper
8 basil leaves
4 slices prosciutto
Preparation:
With knife blade held horizontally, cut each chicken breast in half almost but not all the way through; open like book.
In small bowl, combine mustard, minced garlic and pepper; spread over cut sides of chicken breasts. Place 2 basil leaves on 1 side of each breast; fold over. Wrap each breast with prosciutto slice. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, for about 12 minutes or until no longer pink inside.
Additional Information
-
Substitution: For Mediterranean flavour, try pesto or tapenade instead of the mustard.
Source
Let's Barbecue: Summer 2004
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