Description
Chicken Involtini with Prosciutto and Basil is an elegant Italian-American dish featuring tender chicken breasts brined for juiciness, then stuffed with savory prosciutto, melty provolone cheese, and fragrant basil. Grilled to perfection and served atop a fresh tomato sauce, this recipe delivers a perfect balance of smoky, savory, and herbal flavors that are sure to impress.
Ingredients
Scale
For the Brine
- 2 quarts cold water
- 1/3 cup kosher salt
- 1/8 cup white sugar
For the Chicken Involtini
- 4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- 4 very thin slices prosciutto
- 4 thin slices provolone cheese, halved
- 8 large basil leaves, plus more for garnish
- 2 cups good-quality tomato sauce
- Butcher twine for tying
Instructions
- Make the Brine: In a large bowl, whisk together 1/3 cup kosher salt and 1/8 cup white sugar into 2 quarts of cold water until fully dissolved. Place the chicken breasts into the brine, cover, and refrigerate for 30 to 60 minutes to enhance moisture and flavor.
- Pound the Chicken: Remove chicken from brine and pat dry thoroughly with paper towels. Place one chicken breast inside a large Ziploc bag and seal it. Using the flat side of a meat tenderizer or rolling pin, gently pound each breast to about 1/4 inch thickness. Repeat for all breasts.
- Season and Assemble: Evenly season the pounded chicken breasts all over with 1 teaspoon kosher salt, 1 teaspoon granulated garlic, and 1/2 teaspoon freshly ground black pepper. Lay each breast smooth side down, then top with one slice of prosciutto, two half slices of provolone cheese, and two basil leaves. Roll each breast tightly and secure with two pieces of butcher twine to keep the filling intact during grilling.
- Prepare the Grill: Light a chimney full of charcoal. Wait until all coals are fully lit and covered with gray ash. Spread coals evenly across the charcoal grate. Place the cooking grate over the coals, cover the grill, and allow it to preheat for 5 minutes. Clean and oil the grate to prevent sticking.
- Grill the Involtini: Place the chicken rolls on the grill over medium heat. Cover the grill as much as possible and cook, turning a quarter turn every 3 minutes to ensure even browning on all sides, for about 12 minutes total until the chicken is cooked through and nicely charred.
- Rest and Heat Sauce: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Meanwhile, heat the tomato sauce in a small pot over medium-high heat until warmed through.
- Slice and Serve: Remove the butcher twine from each chicken roll, slice into rounds, and serve warm on a bed of heated tomato sauce. Garnish with additional torn basil leaves for freshness and color.
Notes
- Brining the chicken helps keep it juicy and flavorful after grilling.
- Pounding the chicken breasts evenly ensures consistent cooking and easier rolling.
- Using thin slices of prosciutto prevents overpowering saltiness and helps layer flavor delicately.
- Provolone cheese adds a subtle creamy, mild flavor that pairs perfectly with basil and prosciutto.
- Maintaining medium heat on the grill prevents burning the prosciutto while cooking the chicken fully.
- Resting the chicken before slicing locks in juices for tender bites.
- For a richer sauce, consider simmering fresh tomatoes with garlic and herbs.
Nutrition
- Serving Size: 1 chicken involtini with sauce
- Calories: 380
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 110 mg
