CHICKEN BREASTS NOW THAT THE SUN IS OUT IT'S BBQ. TIME. TRY SOMTHING DIFFERENT ENJOY DAN

GRILLED STUFFED CHICKEN BREAST WITH PROSCIUTTO & GOAT CHEESE


serves4 by CHEF DAN:



INGREDIENTS:

4 bone-in, skin on chicken breasts, trimmed of excess fat

vegetable oil for grate

3 tablespoons butter, softened

1 shallot, minced

2 tablespoons fresh tarragon leaves, chopped

1/4- cup goat cheese, cut into four 3 by 1/2inch sticks  ( Use any cheese you like, feta,fontina, gruyere).

4 slices prosciutto

1/4- teaspoon fresh ground black pepper



DIRECTIONS:



1.Starting in thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping 1/2inch from edge so halves remain attached.

2.Dissolve 3 tablespoons salt in 1 quart cold water in large container.

3.Add breasts, cover and refrigerate 30 minutes.

4.On a gas grill scrape grate clean with grill brush

5.Turn all burners to high, heat for about 15 minutes.

6.Leave primary burner on high and turn other burner off.

7.Dip wad of paper towels in vegetable oil; holding wad with thongs, wipe cooking grate. Not like DENNIS who used cooking spray.

8.Meanwhile combine butter, shallot, and tarragon in a bowl.

9.Roll each piece of cheese in one slice prosciutto.

10.Remove breast from brine. Pat dry with paper towels.

11.Season inside and out with black pepper.

12.Spread equal amount of butter mixture inside each breast.

13.Place one prosciutto wrap in each breast, fold breast over to enclose.

14.Tie each breast in three places with kitchen twine.

15.Place chicken breast, skin side down, over hot part of the grill and cook until well browned, 3-5 minutes.

16.Flip chicken and cook for about 2-3 minutes.

17.Move chicken skin side up to cool part of the grill.

18.Cover grill and continue cooking for about 25-30 minutes.

19.Meat thermometer should read 160 degrees. Let rest 10 minutes (tented.)

20.Remove twine, then carve meat from the bone.

21.Carve into 1/2- inch slices and serve and enjoy.

ENJOY DAN: hallelujah