Chicken Involtini with Prosciutto and Basil
- For the Brine
- 2 quarts cold water
- 1/3 cup kosher salt
- 1/8 cup white sugar
- 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
- Type of fire: direct
- Grill heat: medium
- This recipe is gluten-free
- Produce
- Basil, large leaves (8)
- Garlic, granulated (1 teaspoon)
- Meat
- Chicken breast, boneless skinless halves (4)
- Prosciutto (4 very thin slices)
- Condiments
- Tomato sauce, good-quality (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (1/3 cup)
- White sugar (1/8 cup)
- Drinks
- Water (2 quarts)
- Dairy
- Provolone cheese (4 thin slices)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 4, 2011 (1 year ago).
33 people saved this recipe.
