Description
Chicken Involtini with Prosciutto and Basil is a delicious Italian-American dish featuring tender chicken breasts brined, stuffed with savory prosciutto, provolone cheese, and fresh basil, then grilled to perfection and served with a rich tomato sauce. This recipe transforms simple chicken into an elegant, flavorful meal perfect for any occasion.
Ingredients
Scale
For the Brine
- 2 quarts cold water
- 1/3 cup kosher salt
- 1/8 cup white sugar
Main Ingredients
- 4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- 4 very thin slices prosciutto
- 4 thin slices provolone cheese, halved
- 8 large basil leaves, plus more for garnish
- 2 cups good-quality tomato sauce
- Butcher twine for tying
Instructions
- Prepare the Brine: In a large bowl, whisk together the kosher salt and white sugar in cold water until fully dissolved to make the brine. Submerge the chicken breasts in the brine and refrigerate for 30 to 60 minutes to enhance moisture and flavor.
- Pound the Chicken: Remove the chicken from the brine and pat dry thoroughly with paper towels. Place one chicken breast at a time in a large Ziploc bag and seal. Using the flat side of a tenderizer or rolling pin, gently pound the chicken until it is about 1/4 inch thick. Repeat with all breasts.
- Season and Assemble: Season the pounded chicken with kosher salt, granulated garlic, and freshly ground black pepper all over. Lay each breast smooth side down and place one slice of prosciutto, two half slices of provolone, and two large basil leaves on top. Roll the chicken tightly and secure each roll with two pieces of butcher twine to keep the filling inside during cooking.
- Preheat and Prepare the Grill: Light one chimney full of charcoal and allow the coals to become hot, covered with gray ash. Spread the coals evenly across the entire grate. Place and secure the cooking grate, cover the grill, and let it preheat for 5 minutes. Clean and oil the grate to prevent sticking.
- Grill the Chicken: Place the involtini on the grill over medium heat. Keep the lid closed as much as possible and cook, turning a quarter turn every 3 minutes, until browned on all sides and cooked through, about 12 minutes total. Remove the chicken from the grill and let it rest for 5 minutes to retain juices.
- Heat the Sauce and Serve: While the chicken rests, warm the tomato sauce in a small pot over medium-high heat. Remove the twine from each chicken roll, slice into medallions, and serve over a pool of the warm tomato sauce. Garnish with torn fresh basil leaves for an aromatic finish.
Notes
- This recipe elevates regular chicken breasts by infusing flavors with brining and rolling with prosciutto, provolone, and basil to create a juicy and flavorful dish.
- Use good-quality tomato sauce for the best complementary flavor.
- Ensure the grill is properly oiled before cooking to prevent sticking and tearing of the delicate chicken rolls.
- Letting the chicken rest after grilling helps keep it juicy and tender.
- Butcher twine is necessary to hold the roulades together during cooking; do not skip this step.
Nutrition
- Serving Size: 1 stuffed chicken roll (approx. 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
