Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

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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.

SERVES 4

TIME 1¾ hours, plus 30 minutes brining

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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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