Recipes

Grilled Chicken Involtini

Cuisine: Italian

Type: Main Course

Serves: 4 to 6

Source:	Giada
Attributes:	Grill
Comments:	This is one of our favorites from Giada
Serving Suggestions:	We usually serve this with grilled artichokes or grilled asparagus

Ingredients:

For the sauce:
1/4 cup finely chopped Italian parsley
1 tsp. grated lemon zest
1/3 cup extra-virgin olive oil
1/4 tsp. kosher salt

For the involtini:
1/4 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
8 chicken breast cutlets (we cut a breast half in half horizontally, then those two pieces are cut in half to create 4 nice cutlets; you can also use the tenders; we pound these out thin for rolling)
8 thin slices prosciutto ham
8 slices of picante provolone cheese (grating the cheese makes it easier to assemble and retain the cheese during cooking)
8 oil-packed sun-dried tomatoes
1 tbs. extra-virgin olive oil

Instructions:

1. Make the sauce by stirring together the parsley, lemon zest, olive oil and salt in a small bowl and set aside.

2. In a separate small bowl, mix the oregano, salt and crushed red pepper flakes together.

3. Prepare the chicken cutlets for rolling. This often means pounding them out thin. Then sprinkle some of the salt mixture on each cutlet. Top with prosciutto, provolone, and a sun-dried tomato. Roll up and skewer with two wooden or metal skewers. Using two skewers makes it easier to manage on the grill.

4. Drizzle the rolls with olive oil and place directly over the coals on the grill. Sear on both sides, turning occasionally, for about 10 minutes or until nicely browned. Move the skewers away from the direct heat of the coals, cover the grill, and allow to cook through, turning once, about 10 minutes. Remove to a serving platter and allow to rest for 5 minutes.

5. Remove the skewers, slice and serve with the sauce poured over.