So I may not win any awards for my food photography. But this grilled chicken deserves a blue ribbon! Prep time is minimal and can be done hours in advance. Outstanding flavor, with the saltiness of the prosciutto playing off the piquant flavor of the fresh basil. Easy enough to pull together during the week, and yet elegant enough for a weekend, summer get together. Bonus: this recipe has been kid tested and approved! Enjoy.
Prosciutto Wrapped Chicken with Basil and Mozzarella
4 medium boneless, skinless chicken breast halves (about 1. lb.)
Kosher salt and freshly ground black pepper
12 large basil leaves
1/4 lb. fresh mozzarella, thinly sliced
4 thin slices prosciutto (preferably imported)
1 Tbs. extra-virgin olive oil
Prepare a medium charcoal fire or light a gas grill to medium high.
Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast and secure with toothpicks. Brush lightly on both sides with the olive oil.
Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.