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Pasta, Risotto and You

By Nancy Caivano

 

Grilled Chicken Stuffed
with Dried Tomatoes, Prosciutto and Mozzarella

Serves 6

 

Ingredients:
24 dried tomato slices
10 cloves garlic, very coarsely chopped
2 tbsp fresh sage leaves, julienne
1 cup extra virgin olive oil
12 skinless, boneless chicken breast halves, flattened to 1/8" thick
Salt and pepper
24 very thin slices mozzarella
24 very thin slices prosciutto
12 bamboo skewers, soaked overnight in water
Cooking spray

 

Method:
Place tomato halves in a small saucepan with garlic and sage. Pour olive oil over, and place over low heat. When garlic just begins to sizzle, remove from heat, place in a covered container and let sit in refrigerator at least 3 hours, or preferably overnight.

Season chicken on both sides with salt and pepper. Remove dried tomatoes from oil, reserving oil. For each chicken breast, place 2 slices mozzarella, 2 dried tomato halves, and 2 slices prosciutto. Roll up and thread skewer through, sealing in filling.

Spray grill rack well with cooking spray and preheat to medium-high. Brush chicken with reserved dried tomato/garlic oil and grill until well browned and cooked through, basting with oil from time to time. Serve immediately.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

Good Eats 3
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This page created July 1999

 
 
 

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