Grapevine-Grilled Chicken with Prosciutto and Aged Monterey Jack - Barbecuebible.com
Get the recipe for Grapevine-Grilled Chicken with Prosciutto and Aged Monterey Jack from Episode 101: Wine Country Grill of Steven Raichlen's barbecue show Project Fire.
Ingredients
- 4 boneless skinless chicken breasts (each 8 ounces)
- 8 paper-thin slices prosciutto
- 4 ounces thinly sliced Vella dry-aged Jack cheese, cut into matchstick slivers
- Extra virgin olive oil, for brushing
- 2 tablespoons chopped fresh chives, for serving
- Grilled asparagus, for serving (optional)
- 1/2 teaspoon saffron threads
- 8 tablespoons (1 stick) butter
- 1 shallot or garlic clove, minced
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