Chicken and Prosciutto Roll-Ups
This pretty dish takes the Italian technique braciola—thin slices of meat wrapped around savories such as Italian ham, cheese, artichokes, spinach and herbs—and applies it to chicken. Serve these attractive spirals with spinach fettuccine.
1/4 cup dry white wine
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
4 skinless, boneless chicken breast halves
4 thin slices prosciutto, trimmed of fat
2 ounce fontina cheese, thinly sliced
1/2 cup roasted red bell peppers, cut into thin strips
Fresh thyme sprigs, for garnish (optional)
- For sauce, in a small bowl combine wine and the thyme. Set aside.
- Rinse chicken; pat dry with paper towels. Place each chicken half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8-inch thick. Remove plastic wrap.
- Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted peppers on cheese near the bottom edge of chicken. Fold in the side; roll up jelly-roll style. Secure with wooden picks. (At this point, chicken may be individually wrapped in plastic wrap and chilled up to 4 hours.)
- Grill chicken on an uncovered grill directly over medium coals for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Remove the wooden picks. Garnish with fresh thyme sprigs, if desired.
Makes 4 servings.