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Salad Topped with Chicken and Prosciutto Involtini

Here's how you make Salad Topped with Chicken and Prosciutto Involtini
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  • Servings: 6
  • Prep: 20-25m
  • Cook: 15-20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • CHICKEN INVOLTINI
  • 1 pound chicken cutlets, pounded thin to 1/4" thick, cut in half
  • 3-4 ounces prosciutto, thinly sliced
  • 8 ounces sun dried tomatoes in oil, julienned (1/2 jar)
  • 1 ball Smoked Mozzarella, fresh, sliced
  • 1 teaspoon garlic, granulated
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon basil, dried
  • 1 teaspoon oregano, dried
  • PARSLEY LEMON TOPPING
  • 1 cup parsley, flat leaf, chopped
  • 2 garlic cloves, minced
  • 1/2 whole lemon, juice of
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and black pepper, to taste
  • ARUGULA and TOMATO SALAD
  • 5 ounces Arugula, pre-washed (and/or use a combination of Spring Mix greens. However, the inclusion of arugula makes it fantastic with its peppery bite) (1 container)
  • 1 cup tomatoes, fresh, chopped
  • 4 tablespoons parmesan cheese, freshly grated
  • 1/4 cup White Balsamic Honey Mustard Dressing (recipe follows) or your favorite balsamic dressing
  • WHITE BALSAMIC HONEY MUSTARD VINAIGRETTE
  • 1 tablespoon shallots, minced
  • 2 tablespoons white balsamic vinegar
  • 6 tablespoon neutral oil (such as a LIGHT olive oil. Using extra virgin lends to too strong of a taste overpowering the dressing)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey, raw or regular
  • Kosher salt and black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • CHICKEN INVOLTINI

  • Step 1: In a small bowl, combine kosher salt, dried basil, dried oregano, granulated garlic and crushed red pepper. Mix well.

  • Step 2: Sprinkle the insides of the boneless chicken breasts with the spice mixture.

  • Step 3: Depending on how thin the prosciutto is, use 1 to 2 slices, top with about 1 tablespoon of julienned sun dried tomatoes in oil, and a slice of fresh mozzarella cheese.

  • Step 4: Carefully, roll each chicken piece tightly and secure with a toothpick or small skewer. Stuff all chicken pieces.

  • Step 5: Finish off by sprinkling the stuffed chicken pieces with a pinch of kosher salt.

  • Step 6: Preheat grill (about 400ºF). (gas grill and charcoal grill instructions shown below.)

  • Step 7: For an outdoor gas grill, recommended to use a copper grilling mat to contain any melted cheese. If you don’t have a mat, spray chicken bundles with oil to prevent them from sticking on the grill. Conversely, for a charcoal grill, burn coals until a medium heat is reached, about 20 minutes and usually when the briquets are gray overall. Alternatively, if you prefer to cook indoors, use a grill pan, making sure to spray it with oil to make clean up easier.

  • Step 8: First, place chicken bundles on the side without the toothpick first, cook about 3 minutes and flip every 3 minutes or so. This will allow the sides of chicken breast to start cooking without the filling falling out of the chicken bundle and to brown evenly.

  • Step 9: If your grill is really hot, you can move chicken pieces to the indirect side of the grill for more even cooking time.

  • Step 10: Grill the chicken involtini until internal temperature is 160F. Total cooking time should be between 15 to 20 minutes.

  • Step 11: Remove from the grill and place on a platter. Place aluminum foil on top and allow the chicken to rest about 10 minutes. Chicken will continue to rise to proper temperature.

  • PARSLEY LEMON TOPPING

  • Step 12: In a small bowl combine chopped flat leaf parsley, minced fresh garlic, lemon juice, olive oil, salt and pepper to taste. Mix well.

  • ARUGULA and TOMATO SALAD

  • Step 13: In a medium bowl use pre-washed Arugula, add tomatoes, shredded parmesan cheese and toss with the White Balsamic Honey Mustard Vinaigrette or your favorite Balsamic Dressing, of choice.

  • SALAD ASSEMBLY

  • Step 14: Place tossed Arugula and Tomato Salad on a platter. Arrange Grilled Chicken and Prosciutto Involtini on top of the salad. Top chicken pieces with Parsley Lemon mixture.

  • WHITE BALSAMIC HONEY MUSTARD VINAIGRETTE

  • Step 15: In a jar, combine shallot and vinegar and allow to macerate for 5 minutes.

  • Step 16: Add remainder of ingredients and shake until fully combined. This recipe keeps up to a week in the refrigerator.

We hope you enjoy this recipe!

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