Salad Topped with Chicken and Prosciutto Involtini

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.