Grilled Stuffed Chicken Breasts

The other day was the first time I had a chance to make this Grilled Stuffed Chicken Breasts recipe since last year. Thank goodness the weather is getting better here in Chicago so I can give you some great grilling recipes throughout the next couple of months.
This recipe is easy to make and tastes delicious with a few grilled vegetables on the side. My favorite side with this dish is grilled Portabello mushrooms brushed with a garlic butter and rosemary roasted red potatoes. Or grilled red and green bell peppers with grilled red onions. Either side dish works for me.

Grilled Stuffed Chicken Breasts served on garlic bread with a side of grilled zucchini is another great idea for lunchtime.

INGREDIENTS:

4 boneless chicken breasts

4 slices of prosciutto

4 slices of provolone cheese

10 fresh sage leaves,chopped

3 cloves of garlic, smashed

2 Tbls of butter

1 Tbls of extra virgin olive oil

1/4 tsp of salt

1/4 tsp of fresh ground black pepper

¼ cup of fresh parsley, chopped
PREPARATION

Slice pockets on the side of the chicken.

Blend together the garlic, oil an butter.

Spoon a little of the garlic butter into the pocket.

Stuff the chicken with the prosciutto, provolone and sage leaves.

Secure the pocket with toothpicks.

Brush the remaining butter on top of the chicken breasts.

Cook directly on the coals for 3 minutes on each sides
Plate and garnish with parsley. Serves 4