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Italian Prosciutto Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Italian Prosciutto Chicken

This recipe makes 4 servings

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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

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.

Ingredients

    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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