It sounds elaborate and difficult, doesn’t it? I promise you – it’s not! Whip this up for your guests or family and they will be leaving you a big ol’ tip.
While the blender is running, slowly pour in 1/2 cup olive oil. Your vinaigrette’s done. Set it aside for now.
Put each chicken breast (4 skinless, boneless breasts) between 2 pieces of plastic wrap.
Have you had a rough day? Get out your meat mallet and pound that puppy until it’s 1/8 inch thick. You can also use a rolling pin, though it’s not quite as satisfying.
Lay the chicken breasts on a cutting board and top each one with 1 slice of prosciutto.
Grate 2 ounces fontina cheese and divide evenly amongst the chicken breasts.
Top the cheese with a fresh sage leaf.
Starting on a short end, roll up the chicken, folding in the sides if necessary.
Secure the seam of each chicken breast with toothpicks.
Brush each chicken breast with olive oil. Season with salt and pepper.
Place the chicken breasts on the pre-heated grill and cook for 6 to 8 minutes, turning as necessary so that the chicken breasts are browned on all sides and cooked through.
If you insert a meat thermometer, the internal temperature should be 155-166 degrees F when you take it off the grill. Remember, the temperature will rise while the chicken rests. Don’t overcook it!
Let the chicken rest for 5 minutes before slicing. If you skip this step, all of the juices will run out when you slice the chicken (i.e., dry chicken). When you let it rest, all of the juices re-distribute throughout the breast.
Slice the chicken crosswise, plate it, an drizzle 2 tbsp of vinaigrette over each chicken breast. I like to channel my inner Bobby Flay by putting the vinaigrette in a squeeze bottle (they don’t cost any more than two bucks) and use this to “Jackson Pollack” the plate.
Looking for more stuffed chicken recipes? Here you go: