Recipe

		Grilled Chicken stuffed with Prosciutto and Provolone
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

SAUCE:

1/3 cup extra-virgin olive oil

1/4 cup fine chopped parsley

1 teaspoon lemon zest, from 1 lemon

1/4 teaspoon salt

CHICKEN:

1 1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

8 chicken breast cutlets

8 slices Prosciutto

8 slices provolone picante cheese

1/2 cup oil-cured sundried tomatoes

1 tablespoon extra-virgin olive oil

kitchen string

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.