Prosciutto & Cheese Stuffed Chicken Breasts

Ingredients:

4 chicken breasts thawed (Costco)

 



4 tsp butter

 

2 garlic cloves chopped

 

1/2 cup chopped green chives

 

1 tbsp chopped fresh tarragon leaves (optional)

 

4 slices of your favorite cheese (we used jalapeno cheddar on 2 breasts and 5 cheese mexican blend on the other 2 breasts)

 

8 thin slices of imported prosciutto (1/4 pound from Claro's Italian Deli in Upland)

 

Ground pepper and kosher salt

 

Olive oil

 

Kitchen Twine (Albertson's)

Directions:

- Heat your BBQ Grill to 350.

 

- Between each chicken breast and filet cut a horizontal pocket. 

 

- Mix butter and chopped garlic together and spread 1 tsp inside the pocket.

 

- lay 1 slice of prosciutto on one side of chicken, followed by 1-2 slices of cheese, sprinkle the chives and tarragon leaves, and then add another slice of prosciuto to each chicken breast.

 

- Fold the chicken together so all the goodness is in the center of each chicken breast.

 

- Tie each breast with two 12-inch pieces of kitchen twine, one on each end to hold everything in the center.

 

- Rub olive oil, salt and pepper on each side of chicken breast.

 

- Spray non-stick cooking spray on clean grill. Lay chicken on grill for 10 minutes on each side and then an additional 5 minutes on each side if you like yours a little more done.

 

- After they are fully cooked, cut the twine off each chicken breast and carve into slices or as a whole.

*Serve with your favorite vegetable and some warm toasted sourdough bread.