Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil served with Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

Serves 4

4 medium boneless, skinless chicken breast halves (about 1 lb)

Kosher salt and freshly ground black pepper

1/4 lb fresh mozzarella, thinly sliced

4 thin slices prosciutto

1 tablespoon extra-virgin olive oil

Prepare a medium charcoal fire or light a gas grill to medium high.

Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. (I used three toothpicks in each to hold it together)

Reduce the heat on the gas grill to medium. Grill the chicken breast. covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

Just off the grill.....don't they look good!

Cherry Tomato Bread Salad with Basil & Fresh Mozzarella
Serves six

6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
2 tablespoons plus 1/3 cup extra-virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2 inches long, white pith removed
4 cups small cherry tomatoes (or other bit-size tomatoes, such as pear or grape) in assorted colors, halved
1 lb small fresh mozzarella balls (about 1 inch in diameter)
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper

Heat the oven to 400 degrees. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 tablespoons of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 minutes. Set aside to cool.

Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid's fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30 to 60 seconds.

In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes. Sprinkle with the chile flakes; season with salt and pepper to taste.

Such a wonderful summer meal.

Perfect to the last bite:)


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