Creamy, juicy, full of flavor… This is absolutely delicious! The sides are intentionally left bland to balance against the strong flavors of the chicken.
Ingredients:
3 Chicken Breasts – Boneless, skinless
6 Slices Prosciutto
2oz Goat Cheese
Basil – fresh (about 3 leaves)
Oregano – fresh (about 1 tsp)
Thyme – fresh (about 1 tsp)
Note: I didn’t really measure the herbs. In all, I had a small palm of the hand full of herbs. It doesn’t take a whole lot, and you don’t want to overpower the goat cheese.
1 clove Garlic
Salt and Pepper
Sides:
4-5 Potatoes
6 Carrots
Canola Oil
Salt and Pepper
Prep (At least an hour before you put food on the grill):
Chop the herbs and garlic very fine, nearing a paste.
In a small bowl, incorporate the herbs into the goat cheese. Add additional herbs to taste, as needed.
Trim and then butterfly the chicken breasts.
Lightly salt and pepper the inside of the chicken breasts (The prosciutto will salt the outside of the chicken).
Fill the chicken breast with the herbed goat cheese.
Roll the chicken breasts closed, to seal in the goat cheese.
Wrap each chicken breast in two pieces of prosciutto.
Wrap each chicken breast in plastic wrap, and place in the fridge for at least 30 minutes to allow the cheese and the flavors to set up.
Side Dish Prep:
The potatoes and carrots will be roasted too.
Chop the potatoes into small, bite sized chunks.
In a bowl, coat the potato chunks with canola oil, salt and pepper.
Peel the carrots.
Coat with canola oil, salt and pepper.
Light up the Grills:
The potatoes will go on first – approx 10 minutes before the chicken.
Light the gas grill and bring it up to 400*F.
On a grilling tray, toss the potatoes onto the gas grill.
Light hardwood charcoal and prepare the Big Green Egg for direct heat.
Pre-heat the Big Green Egg to 400*F.
When you’re ready to put the chicken on the Egg, toss one piece of Apple wood into the fire.
Toss the chicken on the Egg, around the outside perimeter so as not to be exposed to the direct flames of the charcoal (to prevent the prosciutto from crisping up too quickly).
The chicken will be on the grill for 20 minutes total.
Toss the carrots onto the gas grill, in a grilling basket.
Pull the carrots once they start to char.
Continue to move around the potatoes, coating them again in canola oil as they roast.
At 10 minutes in, flip the chicken breasts over, so that the prosciutto will crisp on both sides.
After 20 minutes, plate the chicken and let it rest for 5-10 minutes.
Slice the chicken rolls into approx 1/2″ thick slices and serve.
Bon appetit!
