Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina | America's Test Kitchen

Name: Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina | America's Test Kitchen
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

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Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

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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