Prosciutto-Wrapped Parmesan Chicken

Name: Prosciutto-Wrapped Parmesan Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 8 skinless, boneless chicken thighs; 3 tbsp (45 ml) pesto; 3 tbsp (15 g) grated Parmigiano-Reggiano cheese; 4 slices prosciutto; Salt and pepper

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Preparation 30 min
Cooking 20 min
Servings 4

Bursting with pesto, Parmesan and prosciutto—three Italian ingredients we love so much—these easy-to-make chicken rolls will be a hit at your next family meal. And by cooking them indirectly on the grill, your perfect paupiettes are guaranteed not to burn.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 37)

Sans gluten
Sans oeufs

Ingredients

- 8 skinless, boneless chicken thighs
- 3 tbsp (45 ml) pesto
- 3 tbsp (15 g) grated Parmigiano-Reggiano cheese
- 4 slices prosciutto
- Salt and pepper

Preparation

- On a work surface, place the chicken thighs flat, smooth side down. Spread with the pesto and sprinkle with the Parmesan. Lightly season with salt and pepper.
- Gather 2 chicken thighs together, trapping the filling in the centre. Wrap with 1 slice of prosciutto and tie with butcher’s twine. Repeat with the remaining ingredients.
- Preheat one side of the grill, setting the burners to high. Oil the grate.
- Place the wrapped chicken thighs on the unheated section of the grill. Close the lid.
- Cook for about 20 minutes or until the meat is cooked through, turning halfway through cooking. Finish cooking on the heated section of the grill until lightly grilled.
- Serve with a green salad and grilled bell peppers.

Prosciutto-Wrapped Parmesan Chicken

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