Grilled Chicken Involtini with Prosciutto and Basil
Tender chicken breasts pounded thin, then wrapped around prosciutto, provolone cheese, and fresh basil leaves before being grilled to perfection. Served on a pool of rich marinara sauce, this Italian-inspired dish creates an impressive yet easy meal that's become a family favorite.
Equipment
- Grill preheated to medium heat
- Plastic wrap for pounding chicken
- Meat tenderizer or heavy pan for flattening chicken breasts
- Butcher's twine for securing rolled chicken
- Small saucepan for warming marinara sauce
- Cutting board smooth surface for preparation
Ingredients
- 4 boneless, skinless chicken breast halves about 8 ounces each
- 1 tsp kosher salt
- 1 tsp granulated garlic
- ½ tsp ground black pepper
- 4 slices prosciutto very thin
- 4 slices provolone cheese halved
- 8 basil leaves large, plus more for garnish
- 2 tbsp extra-virgin olive oil
- 2 cups marinara sauce good quality
Instructions
- Prepare the grill for direct cooking over medium heat.
- Lay out about 12 inches of plastic wrap on a cutting board. Place the chicken on one side of the plastic wrap and fold the remaining plastic over the chicken, leaving about two inches from the folded edge. This will allow the chicken to spread out as it gets thinner.
- Gently pound the chicken with the flat side of a tenderizer or bottom of a heavy pan until the chicken breast is about ¼ of an inch thick and almost doubles in size. Don't pound too hard or the chicken might break.
- Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Place the chicken on a smooth work surface.
- Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and cover with basil leaves.
- Carefully roll up the chicken, keeping it tight. Tie two pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with olive oil.
- Brush the cooking grates clean. Grill the chicken over direct medium heat with the lid closed as much as possible until golden on all sides, about 12-14 minutes, turning a quarter turn every 3 minutes.
- Remove the browned chicken from the grill and let rest for 3 to 5 minutes.
- Warm the marinara sauce in a small saucepan over medium-high heat.
- Remove the twine from the chicken rolls, cut into slices, and serve on a warm pool of marinara sauce. Garnish with torn pieces of basil.
- Serve with Red Potatoes and Peppers (Optional)
Notes
For best results, use thin-cut chicken breasts to save time on pounding. The chicken involtini can be prepared and tied up to 24 hours in advance and stored in the refrigerator until ready to grill. Always allow the meat to rest after grilling for maximum juiciness.