1lbchicken cutlets pounded thin to 1/4" thick, cut in half
13oz prosciutto thinly sliced
1/2jarsun dried tomatoes in oil8oz
1ballfresh Mozzarella smoked, sliced
1tspgarlic powdergranulated
1tspsaltkosher
1/2tsppepperground
1/2tspred pepper flakes
1tspbasildried, crushed
1tsporeganodried, crushed
Parsley Lemon Topping
1cupparsleyflat leaf, chopped
1-2clovegarlic, freshminced
1/2wholelemon juice of
1tbspolive oilextra virgin
salt and pepperto taste
Simple Arugula and Tomato Salad
15ozArugulacontainer, preached
1cup tomatoesfresh, chopped
1tbspparmesan cheese shredded
1/4cupWhite Balsamic Honey Mustard Dressing or your favorite balsamic dressing
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Instructions
Chicken Involtini
In a small bowl, combine kosher salt, dried basil, dried oregano, garlic powder and crushed red pepper. Mix well.
Sprinkle the insides of the boneless chicken breasts with the spice mixture.
Depending on how thin the prosciutto is, use 1 to 2 slices, top with about 1 tablespoon of julienned sun dried tomatoes in oil, and a slice of fresh mozzarella cheese.
Carefully, roll each chicken piece tightly and secure with a toothpick or small skewer. Stuff all chicken pieces.
Finish off by sprinkling the stuffed chicken pieces with a pinch of kosher salt.
Preheat grill (about 400ºF). (gas grill and charcoal grill instructions shown below.)For an outdoor gas grill, I recommend a copper grilling mat to contain any melted cheese. If you don’t have a mat, spray chicken bundles with oil to prevent them from sticking on the grill. Conversely, for a charcoal grill, burn coals until a medium heat is reached, about 20 minutes and usually when the briquets are gray overall. Alternatively, if you prefer to cook indoors, I suggest spraying your indoor grill pan to make clean up easier.
First, place chicken bundles on the side without the toothpick first, cook about 3 minutes and flip every 3 minutes or so. This will allow the sides of chicken breast to start cooking without the filling falling out of the chicken bundle and to brown evenly.
If your grill is really hot, you can move chicken pieces to the indirect side of the grill for more even cooking time.
Grill the chicken Involtini until internal temperature is 160F. Total cooking time should be between 15 to 20 minutes.
Remove from the grill and place on a platter. Place aluminum foil on top and allow the chicken to rest about 10 minutes. Chicken will continue to rise to proper temperature.
Parsley Lemon Topping
In a small bowl combine chopped flat leaf parsley, minced fresh garlic, lemon juice, olive oil, salt and pepper to taste. Mix well.
How to assemble Grilled Chicken and Prosciutto Involtini and Simple arugula salad
Place tossed Arugula and Tomato Salad on a platter. Arrange Grilled Chicken and Prosciutto Involtini on top of the salad. Top chicken pieces with Parsley Lemon mixture.
Notes
Nutrition includes 1 piece of chicken with 1/6 of the salad and topping.
Nutrition
Serving: 1gCalories: 257kcal
Nutritional information is calculated online and should be used as a guide.