Grilled Cheesy Chicken Breasts with Prosciutto and Watercress-Apricot Salad
The tangy cheese and salty prosciutto boost the mild flavor of the chicken breasts.
Keywords
- Poultry
- US & Canada
- Chicken
- Weeknight
- Main Courses
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Cooking tools:
- Grill
- Instant-read thermometer
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Aluminum foil
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts, trimmed
- 2 ounces Taleggio cheese, cut into 4 sticks
- Salt
- pepper
- 8 thin slices prosciutto (3 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 10 ounces (10 cups) watercress
- 1 1/2 pounds apricots, halved, pitted, and cut into 1-inch wedges
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