By Nancy Caivano
24 dried tomato slices
10 cloves garlic, very coarsely chopped
2 tbsp fresh sage leaves, julienne
1 cup extra virgin olive oil
12 skinless, boneless chicken breast halves, flattened to 1/8" thick
Salt and pepper
24 very thin slices mozzarella
24 very thin slices prosciutto
12 bamboo skewers, soaked overnight in water
Place tomato halves in a small saucepan with garlic and sage. Pour olive oil over, and place over low heat. When garlic just begins to sizzle, remove from heat, place in a covered container and let sit in refrigerator at least 3 hours, or preferably overnight.
Season chicken on both sides with salt and pepper. Remove dried tomatoes from oil, reserving oil. For each chicken breast, place 2 slices mozzarella, 2 dried tomato halves, and 2 slices prosciutto. Roll up and thread skewer through, sealing in filling.
Spray grill rack well with cooking spray and preheat to medium-high. Brush chicken with reserved dried tomato/garlic oil and grill until well browned and cooked through, basting with oil from time to time. Serve immediately.
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