CHARCOAL-GRILLED STUFFED CHICKEN BREASTS WITH PROSCIUTTO AND FONTINA

CHARCOAL-GRILLED STUFFED CHICKEN BREASTS WITH PROSCIUTTO AND FONTINA image

Categories Chicken Dinner Ham Grill/Barbecue

Yield 4 servings

Number Of Ingredients 26

Ingredients

4 bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin
Table salt
Vegetable oil for cooking grate
4 tablespoons (1/2 stick) unsalted butter, softened
1 medium shallot, minced (about 3 tablespoons)
4 teaspoons chopped fresh tarragon leaves
2 ounces fontina cheese, rind removed, cut into four 3 by 1/2-inch sticks
4 thin slices prosciutto (about 2 ounces)
Ground black pepper
BUTTERFLY BREAST
Starting on thick side closest to breastbone, cut horizontal pocket in each breast, stopping 1/2 inch from edge.
SPREAD BUTTER
Spread equal portion of flavorful compound butter inside each breast.
ADD FILLING
Place one prosciutto-wrapped piece of cheese inside each breast and fold breast over to enclose.
TIE UP
Tie each breast with three 12-inch pieces of kitchen twine at even intervals. (For an alternate method, see below step by step.)
Step-by-Step
Building Better Grilled Stuffed Chicken Breasts
Most recipes for grilled stuffed chicken breasts do nothing more than take chicken cordon bleu (the classic dish featuring boneless breasts stuffed with ham and cheese) outdoors, for typically flawed results. Here's how we turned the concept into something a whole lot better.
PROBLEM: Dry, leathery exterior
SOLUTION: Instead of the usual boneless, skinless breasts, we use bone-in, skin-on breasts. Both skin and bone help protect the white meat from the grill's fierce heat.
PROBLEM: Filling that won't stay put
SOLUTION: Most recipes layer a filling of cheese and meat. We roll the prosciutto around the cheese, which helps keep it contained.
PROBLEM: Dry, bland interior
SOLUTION: Even a great filling can't fully compensate for the breast's bland flavor. To add moistness and boost taste, we spread a compound butter inside the butterflied meat before adding the filling.

Steps:

1. Starting on thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping ½ inch from edge so halves remain attached. Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add breasts, cover with plastic wrap, and refrigerate 30 minutes. 2. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds). 3. Meanwhile, combine butter, shallot, and tarragon in small bowl. Roll each piece of cheese in 1 slice prosciutto. Remove breasts 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 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess. 4. Place chicken breasts, skin side down, over hot part of grill and cook 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 of breasts facing fire. Cover grill and continue to cook until instant-read thermometer inserted into thickest part of stuffing registers 160 degrees, 25 to 30 minutes. Transfer chicken to carving board and let rest, tented with foil, 10 minutes. Remove twine, then carve breast meat from bone (see photo below). Carve into ½-inch-thick slices and serve.