We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna Steaks, which have hot exteriors and cool centers.
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More Clips From This Episode
- Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
- Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
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.
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