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In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
In a separate small bowl, mix together the salt, oregano and red pepper flakes.
Lay the chicken cutlets flat on a cutting board, pound to 1/3" thick if needed. Sprinkle salt mixture then add prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 tablespoon or so of sundried tomato.
Working one at a time, roll the chicken up, in a continuous spiral roll, and tie each with 2 strings to keep closed. Proceed with the remaining chicken then drizzle the chicken with the olive oil and more salt mixture then grill seasoned side down on high heat for 4-5 minutes. Season the top with last of the salt mixture then turn for another 4-5 minutes then place in indirect heat and continue to cook until cooked through, about an additional 10 minutes or more. Remove from the grill and allow to rest for 5 minutes. Remove the string, slice and serve, drizzled with the parsley oil.
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