Grilled Prosciutto Wrapped Chicken Breasts for #SundaySupper

 

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Summertime grilling is one of my favorite times of the season.  When we used to live in Michigan, it felt extra special after long periods of bad weather.  Though I was one of the crazy people who would clear a path in the snow to the grill, dust off the layer of snow and fire it up in 20-degree evenings.

Now that we are in the land of no seasons – only summer – grilling outside in the summer sun feels just like any other day of the year. Trust me, I’m not complaining. Perhaps just bragging a bit.

For those still in places with seasons, a summer day grilling is a day filled with joy. Grilling is so easy. Heat. Place some food on it. Close the lid. Open a beer. Drink beer. Flip the food. Repeat. Serve.

Life is good with a grill.

Life is also really good if you get a chance to try jamón ibérico de bellota. It’s a Spanish version of Prosciutto that has the most amazing flavor, as it should. This delicacy ran $149/lb at my local market. I should note you don’t need this. A good imported prosciutto works just fine for this recipe.

The only reason I ended up buying a couple slices of jamón ibérico de bellota (2 thin slices came to $7) was due to a conversation with the deli guy.  He ask which Prosciutto do you want? I looked at a couple as he rattled off several common types and then added or you can go with the $149/lb one. What makes this particular meat special is that it comes from free-range pigs that roam the oak forest border of Spain and Portugal eating a diet of acorns then the meat is cured for 3 years.

Still $149 a pound?! Well I only need 2 thins slices so I said let’s do that. That sounds insane. He laughed and cut me a thin slice to try it first.  Bonus! Free crazy expensive jamón ibérico de bellota!

It was great like when you drink a high-quality pinot noir.  Sure the $20 bottle is great, but a $60 bottle shows off by being brilliant from the first sip to the end.  That’s kind of what this “prosciutto” reminded me of. It was brilliant from the first to last bite.

I doubt I’ll buy it regularly, but I might again for a pasta dish that uses a little to make the dish extra special.

The best moment with the jamón ibérico de bellota is when my wife tried it and said, “it tastes like bacon. I like it.”

Grilled Prosciutto Wrapped Chicken Breasts
Serves 4

4 boneless skinless chicken breasts
8 paper-thin slices Prosciutto
4 slices Fontina cheese
1 medium sized tomato
Salt and pepper to taste

Butterfly the chicken breasts by cutting each one almost in half. Fold the chicken breast out covering with cellophane and pound with a meat mallet to make flat.  Salt and pepper the chicken and then add a slice of Fontina cheese and thinly sliced tomato.  Fold over and secure with toothpicks.

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Place each wrapped breast on the grill and cook for about 8 minutes per side to get a nice brown sear.  Remove from grill and then wrap each breast with two slices of prosciutto. Return to grill and heat for about 2 minutes then turn over to cook the other side another 2 minutes to make the prosciutto crispy being careful not to burn.

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Remove from heat and serve with your favorite sides.


For more recipes, the #SundaySupper crew has everything you’ll need to throw a delicious summer barbecue party this season. Join us this Sunday, June 30th, to celebrate summer.

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Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Published by Chris Baccus

Just your average guy looking for the perfect street taco in a gas station now that food trucks now have twitter accounts, facebook pages, and $5,000 worth of vehicle marketing wrap.

62 thoughts on “Grilled Prosciutto Wrapped Chicken Breasts for #SundaySupper

  1. I’ve been drooling over these since I saw your teaser photo, and they do NOT disappoint!

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  2. LOL – we cleared a path through the snow often in Alaska! 😉 I don’t think I’ll have that issue here in Alabama.

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    1. I don’t break out the $149 prosciutto at the parties. Maybe I’ll do a BYOJIdB (bring your own jamón ibérico de bellota) party to offset the cost 😉

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  3. lol I live in Michigan. I have cleared a path in the snow to grill, but I do love grilling season. Your chicken sounds fantastic. The cheese and prosciutto are awesome combinations!

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    1. Thanks Shannon. My wife and kids are native Michiganders and I lived there for 18 years. Great state! Looking forward to later this month with 2 weeks in Northport.

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  4. Life is good with a grill. This chicken sounds perfect. Mmm, prosciutto.

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  5. I have done a bacon wrapped chicken before but I love the idea of prosciuto!! Sounds wonderful!

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  6. A grill is the best way to cook. I could do it year round. If I´d see you using the jamón ibérico for the chicken, I´d either cut your hand or steal it and eat it quickly! It´s the best thing.

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  7. What a fun post, and how cool to try a new and extravagant food!!! Great recipe, I’ll be trying this- yum!!!

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  8. Love proscuitto! I can’t believe how expensive that one was. I would have passed out just looking at the price tag!

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  9. Now this is a recipe I adore! I absolutely love prosciutto, and pretty much try to add it to as many dishes as possible. Love it on the grill with chicken like this!

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  10. We love prosciutto in this house. Any chance to add it to a meal, we take it. This sounds amazing!

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  11. I love prosciutto and occasionally I’ll go to the Italian market and buy the expensive kind but not that expensive! You really can taste the different. This chicken looks outstanding.

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  12. wow that looks good! I think the most expensive prosciutto the local Italian deli had was around $30/lb … who knew they were holding out? Guess I better head to North Beach to find the good stuff!

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