The trick is to smoke the meat and not make the meat smoke

CHICKEN INVOLTINI W/ PROSCIUTTO & BASIL

  Date: April 04, 2009
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This recipe from my newest Weber cookbook WEBER'S WAY TO GRILL has you pound a boneless chicken breast to about 1/4” thick. You place some prosciutto, provolone cheese and fresh basil leaves on the chicken which gets wrapped and tied off like a small pinwheel roast. The chicken is grilled for about 4 minutes a side x4 sides. I saved the side with the seam in it for last and at that point the cheese had melted and fused the seam shut so it didn’t leak. The chicken is served over marinara sauce and sprinkled with some fresh basil. This chicken was excellent with lots of subtle flavors all coming together. For a side dish I made ORANGE GLAZED CARROTS from the same cookbook and it was a fine compliment to the chicken.
Related Photo Entries:
Recipe Source:
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Meathead
Weber's Way to Grill:
Chicken Involtini w/ Prosciuto & Basil - Page 135
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs