Firstly, let me say that while I feel this is one of those meals that looks impressive, it’s truly not difficult to put together. I love having basil available to me at hand all summer, and tend to put it in everything 🙂 The prep time varies a lot depending on whether you happened to purchase your chicken pre flattened and whether or not you make your own marinara. I tend to be a bit lazy with this, as the local butcher shop will flatten your chicken at no extra cost, and since I’m getting the prosciutto and provolone at the same place, it is a time saver. The drunken red sauce I make to go with panzerotti goes marvellously well with these.
I’ve made this in the oven as well, 350F, cook seam side down on a baking sheet for 15, then flip them for another 15. They don’t turn out quite as pretty, but are just as tasty!
Time: Prep time 10 min*, grill time 15-20 min * longer if you are making your own marinara and have to flatten your chicken breasts!
You will need:
- 4 boneless, skinless chicken breast halves, about 8 ounces each
- 4 thin slices of prosciutto
- 4 thin slices of provolone cheese
- 8-12 basil leaves + more for garnish
- 2 cups good quality tomato sauce – either homemade or purchased
- 2 tbsp canola oil
- salt and pepper
If you are making your own tomato sauce, start it before you prep your chicken. If you are using prepared marinara, heat it when your chicken goes on the BBQ.
If you did not purchase your breasts already flattened-then place each piece of chicken, smooth side down, on about 12 inches of plastic wrap about 2 inches from the edge. Fold the rest of the plastic wrap over the chicken, leaving about an inch from the folded edge. Starting from the thickest side, gently pound the chicken with the flat side of a tenderizer, moving to different areas until it is about 1/4 inch thick. Don’t pound too hard or you can break the chicken apart.
After all breasts are flattened, season each on both sides with a sprinkle of salt and freshly ground pepper. Arrange the chicken with the smooth side down on a work surface.
Lay a slice of prosciutto on each piece of chicken. Then lay a slice of provolone. Depending on the shape of your chicken, you may want to break the provolone in half and lay them that way. Then lay 2-3 basil leaves on the provolone.
Carefully roll up the chicken keeping it snug. Use tooth picks to tuck in the ends and keep it together. Remember how many toothpicks you used in each so you can make sure you take them out before serving! I usually need 4 to keep them together.
After all chickens are rolled, lightly brush with canola oil. Place seam side down on a preheated grill over medium direct heat. Cook with the lid closed as much as possible. Grill until golden on all sides, about 3-5 min on each side. This part is where it depends a bit on how well you know your BBQ :). It took 15 minutes on ours, but if your temp is a little lower, it may take 20. If there is cheese oozing it’s way out, they are almost certainly done. Starting on the seam side down helps you avoid losing cheese in the grilling process.
Remove from grill and let rest a few moments. Remove toothpicks before serving. Plate a few spoonfuls of sauce and then lay the chicken on top. You can either cut it into slices to serve, or cut each one in half to plate. Garnish with additional basil and enjoy!