The Daily Dish

Grilled Prosciutto-wrapped chicken stuffed with mozzarella and basil by Susie Middleton

By WGBH Food

Here's a chicken dinner that's flavorful inside and out, just be sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.

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 to hold it closed and then 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.

About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

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WGBH Food celebrates the chefs, recipes and events that bring public media supporters together. 

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