Grilled stuffed Chicken Breasts with Prosciutto and Fontina Recipe source: American Test Kitchen
Ingredients: Serve 4
4 (12 ounce) bone in split chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter, softened
1 shallot, minced
4 teaspoons minced fresh tarragon
2 ounces fontina cheese, rind removed cut into four 3 by ½ inch sticks
4 thin slices prosciutto (2 ounces)
Procedures:
1. Cut horizontal pocket in each breast. Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add chicken and refrigerate covered, for 30 minutes.
FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s)
2. Clean and oil cooking grate. Combine butter, shallot, and tarragon in bowl. Roll each piece of cheese in 1 slice prosciutto. Remove chicken from brine, dry thoroughly inside and out with paper towels, and season inside and out with pepper. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto wrapped piece of cheese inside each breast and fold breast over to enclose. Evenly space three 12 inch pieces of kitchen twine beneath each breast and tie, trimming any excess.
3. Place chicken breasts, skin side down over hot part of grill and cook (covered if using gas) until well browned, 3 to 5 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, skin side up, to cool side of grill, with thicker side facing fire. Cover grill and continue to cook until chicken registers 160 degrees, 25 to 30 minutes longer (30 to 40 minutes if using gas). Transfer chicken to carving board and let rest, tented loosely with aluminum foil, for 10 minutes. Remove twine, then carve meat from bone. Carve into ½ inch thick slices and serve.
Ingredients: Serve 4
4 (12 ounce) bone in split chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter, softened
1 shallot, minced
4 teaspoons minced fresh tarragon
2 ounces fontina cheese, rind removed cut into four 3 by ½ inch sticks
4 thin slices prosciutto (2 ounces)
Procedures:
1. Cut horizontal pocket in each breast. Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add chicken and refrigerate covered, for 30 minutes.
FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s)
2. Clean and oil cooking grate. Combine butter, shallot, and tarragon in bowl. Roll each piece of cheese in 1 slice prosciutto. Remove chicken from brine, dry thoroughly inside and out with paper towels, and season inside and out with pepper. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto wrapped piece of cheese inside each breast and fold breast over to enclose. Evenly space three 12 inch pieces of kitchen twine beneath each breast and tie, trimming any excess.
3. Place chicken breasts, skin side down over hot part of grill and cook (covered if using gas) until well browned, 3 to 5 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, skin side up, to cool side of grill, with thicker side facing fire. Cover grill and continue to cook until chicken registers 160 degrees, 25 to 30 minutes longer (30 to 40 minutes if using gas). Transfer chicken to carving board and let rest, tented loosely with aluminum foil, for 10 minutes. Remove twine, then carve meat from bone. Carve into ½ inch thick slices and serve.
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