Stuffed Chicken Breasts Wrapped in Prosciutto

Sliced breast, filled with mozzarella, sun-dried tomatoes, rosemary and parsley. 

Wrapped in Prosciutto, ready to barbecue or bake in the oven. 

Slice in half and serve. 

Serves 2 - 4 

Ingredients: 

2 - 4 boneless chicken breasts, sliced in half and butterflied 

1/2 cup of grated mozzarella cheese 

4-8 sun-dried tomatoes, sliced 

fresh parsley, chopped 

fresh rosemary, chopped 

2 - 4 slices of Prosciutto (more may be needed, depending on the length)

Salt & pepper

Olive oil 

Directions: 

Slice the breasts and lay flat on a plate. 

Salt & pepper.  Layer the sun dried tomatoes and sprinkle with the cheese. 

You can add different fillings if you like, such as spinach, arugula, pesto. 

Fold the chicken over and place on a piece of prosciutto.  Roll the prosciutto around the chicken. 

Brush lightly with olive oil. 

Preheat a barbecue and set burners on Medium, Direct heat. Lightly oil the burners. 

Barbecue the chicken for about 5-6 minutes per side, depending on how big the pieces are. 

The chicken should be at about 150-155 when it is taken off the heat to rest. Carryover cooking will increase the temperature by 15% when it is 'resting'. This will bring it up to 160-165F - without being dried out. 

You can bake it in the oven - 375F for 15 minutes depending on the size.  Use a baking dish lined with tin foil or parchment paper, and add some oil to the bottom. 

Slice each breast in half diagonally for presentation and garnish with fresh rosemary.  Serve with side vegetables like green beans, potatoes, zucchini, carrots or a simple pasta.