Recipe for Prosciutto And Basil Stuffed Chicken


4 chicken breasts; halved, skinless and bone
1 tablespoon mustard; coarse grain brown
3 oz prosciutto; or thinly sliced ham
16 basil leaves; stems removed
3 tablespoon olive oil
1/4 teaspoon pepper
1/8 teaspoon garlic powder


Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8" thickness. Remove plastic wrap. Spread a thin layer of mustard over each chicken breast half. Top each breast half with a slice of prosciutto and 4 basil leaves. Fold in sides of each chicken breast; roll up jelly-roll style. Fasten with toothpicks. For sauce, in a small mixing bowl combine the olive oil, pepper and garlic powder. Preheat gas grill. Place chicken on grill rack over medium heat. Cover and grill for 15 to 18 minutes (or 20 minutes using indirect heat), turning once halfway through and brushing occasionally with sauce the last 10 minutes.

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