Grilled Stuffed Chicken Breasts

Grilled Chicken Breasts stuffed with Fontina, Prosciutto, and roasted peppers

Grilled chicken breasts are a quick, easy, delicious summer meal.  However, by this time of the summer, the meal is getting a bit tired.  This recipe changes things up a bit without a lot of fuss.

Marinate the meat in a red wine, balsamic vinegar, rosemary and garlic mix for about one hour.  To make sure the marinade penetrates into the meat, poke the meat all over with fork.  While waiting for the chicken to marinate, place two pieces of prosciutto on a baking sheet for each breast you are grilling. Bake at 350 for 10-12 minutes or until crispy. 

Remove chicken from the marinade and cut a pocket into the side of each breast.  Fill with crisped prosciutto, cheese and pepper. Secure with a long wooden skewer.  Sprinkle with more rosemary, salt and pepper.
Place on hot grill and cook for about 10 minutes, turn at least once. The cheese should be starting to ooze out the side and there should be nice dark grill marks all over.  Remove from grill and finish in the oven at 350 for about 5 minutes.

This is delicious served with orzo pasta salad.

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Grilled Stuffed Chicken Breasts
yield: ~4 servings   prep/marinate time: ~60 minutes   cook time: ~20 minutes   difficulty: moderate

Ingredients:
4 boneless chicken breasts
8 slices Prosciutto
4 slices Fontina cheese
4 roasted  red pepper halves
1 Cup red wine
1/2 Cup balsamic vinegar
1/4 cup olive oil
2 garlic cloves, smashed
2 sprigs rosemary, chopped
salt and pepper

Instructions:

• In a flat casserole dish, prepare marinade by adding wine, vinegar, garlic, rosemary and olive oil
• Pierce the meat all over with a long tined fork
• Add to the marinade and set aside in refrigerator for about one hour.
• Place slices of Prosciutto on baking sheet and cook at 350 until crispy.
• Remove chicken from marinade, pat dry, and slice a pocket in the meaty end of the breast.
• Stuff with Prosciutto, cheese and pepper.
• Secure with a long wooden skewer.
• Sprinkle with more rosemary, salt and pepper
• Grill on a hot grill for about 10 minutes.  The cheese should be starting to ooze out and there should be grill marks all over.
• Finish the chicken in 350 oven for 5-10 minutes.