Most of the year I huddle under several layers of clothing to keep warm in our house and increase my baking experiments (a win for warming up a drafty 100-plus year old home and comforting me through the long season of cold feet and hands), but come June when the thermostat climbs past 80 degrees and hovers there until September, the last thing Cameron and I want to do is heat up the house even more by cooking indoors.
Enter the grill life.
For as long as we’ve shared a place, Cameron and I have fired up a simple charcoal grill for our summer cooking. Inexpensive and compact, a standard charcoal grill gets the job done and doesn’t take up much storage space during the less friendly outdoor cooking months of the year in Colorado. But when we became homeowners with an actual backyard in 2013, we started chattering about stepping up our grill game with a propane model.
To celebrate our first summer season with a nicely fenced yard and pretty patio furniture, Cameron and I pooled our money and invested in a Weber Spirit S210 Natural Gas Grill, and our grill game has entered “pro” territory. We’re far from pros at this point, but the high-quality grill possibilities that come from learning how to master cooking on a Weber is enough to keep Cameron up late poring over internet grilling forums and grill master manuals.
Today’s recipe comes from Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling, one of the many informative guides we’ve borrowed from the local library this summer. If you’re looking for a fancy-looking but easy grill recipe to share with family and friends this Fourth of July, give this grilled chicken recipe a try alongside your traditional hamburger and brats holiday menu. The cheese and prosciutto take the austere (i.e., often too dry) chicken breast to a more succulent and flavorful place.
Chicken Involtini with Prosciutto and Basil
a Weber’s Way to Grill recipe
Serves 4 as a main dish
– 4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed
– 1 tsp kosher salt
– 1 tsp granulated garlic
– 1/2 tsp freshly ground black pepper
– 4 very thin slices prosciutto
– 4 thin slices provolone cheese, halved
– 8 large basil leaves, plus more for garnish
– Extra-virgin olive oil
– 2 cups good-quality tomato sauce
1. While your grill preheats, place 1 chicken breast in a large Ziploc bag and seal. Using a the flat side of a tenderizer or rolling pin, pound chicken to 1/4 inch thick. Remove chicken from bag and repeat with remaining chicken breasts.
2. Season chicken all over with 1 tsp salt, granulated garlic, and black pepper. Lay chicken smooth side down and lay 1 piece of prosciutto, 2 half slices of provolone, and 2 basil leaves on top of each breast. Roll chicken into a tight roll and tie together each piece with 2 pieces of butcher twine.
3. On a clean grill grates, grill the chicken over direct medium heat (350 to 450 degrees F), keeping the lid closed as much as possible, until browned on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 5 minutes.
4. While the chicken rests, heat tomato sauce in a small pot over medium-high heat until warmed through. Remove the twine from the chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil.