Italian Prosciutto Chicken
This recipe makes 4 servings
|Per serving: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 4
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.
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
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