Grilled Sage Stuffed Chicken
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Ingredients
| 1 tbsp. | extra-virgin olive oil, plus more for grill | | 4 (5 oz. each) | boneless skinless chicken breast halves | | 8 slices | Prosciutto (thin slices) | | 8 slices | Fontina Cheese (thin slices) | | 8 | fresh sage leaves | | 1/2 tsp. | salt | | 1/2 tsp. | ground pepper |
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Instructions
Preheat grill to high and brush with oil. Place a chicken breast on a work surface. Using a thin sharp knife, slice the chicken horizontally in half, using a slight back an forth motion so you have to thin breast side pieces. Place the chicken between two pieces of plastic and lightly pound to 1/8 inch thickness, taking care not to tear the chicken. Repeat with the remaining chicken, you will end up with 8 pieces. Place a slice of prosciutto, a slice of cheese and a sage leaf on each piece of chicken. Beginning with the narrow end, roll up the chicken and secure with toothpicks. Brush the rolls with the oil and sprinkle with salt and pepper. Grill the chicken rolls, turing occasionally for 7 to 11 minutes depending on their size and the heat of the grill until browned on all sides and cooked through. Transfer to a serving platter, remove the toothpicks and serve.
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