Grilled prosciutto-wrapped chicken stuffed with fresh mozzarella and basil

Grilled prosciutto- wrapped chicken stuffed with fresh mozzarella and basil

Serves 4

4 medium boneless, skinless chicken breast halves (about 1 1/2 lb)
Kosher salt and freshly ground black pepper
12 large fresh basil leaves
1/4 lb fresh mozzarella, thinly sliced
4 thin slices prosciutto (preferably imported)

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 hen fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly with olive oil.
Reduce the heat on the gas brill to medium. Grill the chicken breasts covered, until the 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 reads 165, another 10-12 minutes. Let cool a couple minutes then serve.

I served with roasted asparagus and corn on the cob