Chicken Calabria
  • 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
  1. Split or butterfly the chicken breasts.
  2. Layer prosciutto, 1 TB of pesto, and 1 TB of sun dried tomatoes.
  3. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
  4. Secure closed with a metal lacing needle
  5. Rub with Olive oil, sprinkle with Salt and Pepper
  6. Place on a hot grill and cook until juices run clear.
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...