Saturday, September 17, 2011
Chicken Involtini with Prosciutto and Basil
Life has been so busy that I haven’t grilled anything in a long time. Today, in the Lord’s kindness, I had an afternoon off. I finished a book I had been reading and then prepared the dinner pictured above.
Chicken Involtini with Prosciutto and Basil sounds really complicated. It is not. I simply took four chicken breast halves, hammered them between plastic wrap until they were thin, seasoned them with salt, garlic powder, and pepper, and rolled them up with a layer of thin-sliced prosciutto and provolone and a few fresh basil leaves. Once they were rolled, I carefully tied them up with baker’s twine and covered them with olive oil. I then grilled them over direct-medium heat on my Weber charcoal kettle grill for about 12 minutes, turning them about a quarter turn every few minutes.
Once they were done, I set them aside to rest for a few minutes while I spread some warmed, quality tomato sauce on a plate. I cut the baker's twine off each of the rolled chicken pieces, cut a piece in half, and arranged it on the tomato sauce with a few ripped up basil leaves.
Very easy, attractive, and tasted great.