Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

Name: Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Total time: 135 min
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

www.americastestkitchen.com

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.

Keywords

Main Courses
Pork
Cheese
Chicken
Grilling & Barbecue

View full recipe on www.americastestkitchen.com

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Cooking tools:

Grill
Chimney starter
Instant-read thermometer
Grill brush
Butcher's twine
Tongs
Airtight container
Mixing bowl
Cutting board
Carving knife
Paper towel
Plastic wrap
Aluminum foil
Refrigerator
Measuring spoon
Measuring cup

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