4 boneless skinless chicken breasts (half breasts)
1/4 cup sun dried tomatoes in olive oil (Chopped)
1/4 cup basil pesto sauce
4 slices of Prosciutto di Parma
2 tbl. olive oil
6 Leaves fresh basil, Chiffonade
Salt & pepper to taste
Split or butterfly the chicken breasts.
Layer prosciutto, 1 TB of pesto, and 1 TB of sun dried tomatoes.
Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
Secure closed with a metal lacing needle
Rub with Olive oil, sprinkle with Salt and Pepper
Place on a hot grill and cook until juices run clear.
Pairs Well With
This is one of my favorite ways to 'BBQ' chicken. While this can be done in a grill pan, I still prefer to cook outside with fire...