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.
- Portion size 4 servings
- Credits : Let's Barbecue: Summer 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 259 mg
- Protein 34 g
- Calories 177.0
- Total fat 3 g
- Cholesterol 87 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 1.0
