Spinach, Moz­zarella and Prosciutto-Stuffed Chicken Fillets

(serves 8)

8 bone­less chicken fil­lets, well-trimmed
about 10 spinach leaves per fil­let
3 pro­sciutto slices per fil­let
1 thick slice buf­falo moz­zarella per fil­let (3 whole balls of cheese)
24 tooth­picks (called “cock­tail sticks” in Eng­land if you’re shopping)

With the fil­let lying on its side on a cut­ting board, care­fully cut a pocket length­wise along, tak­ing care not to cut all the way through to the back (but it’s not a dis­as­ter if you do).

Lay two pro­sciutto slices on the cut­ting board and pile on spinach leaves, then lay on the moz­zarella slice and roll it up tightly. Wrap the third slice of pro­sciutto around the lit­tle pack­age to cover the ends. Tuck the whole pack­age inside the chicken fil­let and close up the gap as tightly as you can, with the toothpicks.

Grill over a medium heat for about 8 min­utes per side, or until the chicken is cooked through.

Print This Post Print This Post

No comments yet

Leave a Reply:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

*these fields are required