Grilled Prosciutto Wrapped Chicken
BBQ/warm-weather food was the theme of this Taste of Home Cooking Recipe Swap, which meant I'd be doing the prep and Jon would be doing the grilling. I know how to grill, but I'm not that great at it, and Jon really enjoys it so it works well for us. Actually, he prefers that I stay away from "his" grill!
The recipe I was given in the swap was for Grilled Prosciutto Wrapped Chicken with Melon Salsa from the Blog Cheese Curd in Paradise. Now I know a lot of people love melon and prosciutto, and I can appreciate that they work really well together, but Jon and I both aren't fans of fruit with our food. I thought about making a tomato-basil mixture to replace the melon salsa, but instead decided to stuff the chicken. Jon was a bit alarmed that I wanted to put potentially messy stuffed chicken on his grill, but I assured him that having the chicken wrapped in the prosciutto would keep it from getting messy - and it did! I stuffed the chicken with a mixture of spinach, ricotta, and garlic.
We weren't sure how the prosciutto would handle being cooked on the grill but it did great! It got nice and crispy and infused a lot of that great "bacony" flavor into the chicken. And the spinach-cheese mixture stuffed into the chicken worked well too. My adaptation of the recipe is below.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 2 tbsp frozen spinach
- 1 large clove of garlic, minced
- 1 tbsp ricotta
- 4 thin slices of prosciutto (not too thin)
- Cut a pocket in the chicken breasts (like you are going to butterfly them, just don't cut all the way through. Season the chicken with salt and pepper.
- Thaw the spinach and press any water out. Mix the spinach with the garlic and ricotta. Spoon half of the mixture into the pocket of each chicken breast.
- Lay 2 slightly overlapping pieces of prosciutto on a flat surface, and put one chicken breast close to one edge of the prosciutto. Wrap the prosciutto around the chicken breast, making sure it completely covers the opening of the pocket.
- Heat grill to medium-high (Jon greased the grates with some olive oil first). Cook 2 min per side to sear, and then cook until the internal temperature reaches 170 degrees (approximately 12 minutes).
- Let rest for a few minutes before slicing.
