Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

Name: Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Yield: Serves 4
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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Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

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.

SERVES4

TIME1¾ hours, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

For our charcoal-grilled stuffed chicken recipe’s stuffing, we opted for prosciutto and fontina. We wrapped the prosciutto around the cheese and placed the whole bundle inside the chicken, which we had sliced horizontally and spread with a ...

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