1/4 cup dry white wine
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
4 medium skinless, boneless chicken breast halves (about 1 pound total)
4 thin slices prosciutto (Italian ham), trimmed of fat
2 ounces fontina cheese, thinly sliced
1/2 of 7 ounce jar roasted red sweet peppers, cut into thin strips (about 1/2 cup)
Fresh thyme sprigs (optional)
For sauce, in a small bowl combine the wine and the 2 teaspoons fresh or 1/2 teaspoon dried thyme. Set aside.
Place a chicken piece between 2 pieces of plastic wrap. Using a flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 of an inch thick. Remove plastic wrap and repeat with remaining pieces.
Place a slice of the prosciutto and one-fourth of the the cheese on each chicken piece. Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken. Starting from bottom edge, roll up into a spiral; secure with wooden toothpicks. (At this point, chicken may be individually wrapped in plastic wrap and refrigerated up to 4 hours.)
Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 15 -17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce up to the last 5 minutes of grilling. If desired, garnish with thyme sprigs.
Makes 4 servings.
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