Ever since we bought our first real BBQ 2 weeks ago we’ve been using it non-stop. But at some point you start getting tired of the regular steak and potato wedges dinner, so last night we decided to experiment a bit and tried a new recipe. I had read about a chicken roulade with basil, prosciutto and italian cheese but decided to make my own interpretation of it. As a side we made grilled corn on the cob and homemade mashed potatos (find my recipe HERE). So easy and super delicious!!
- 1 – 2 chicken breasts per person (I had 1, Mike had 2)
- sliced prosciutto ham
- italian cheese (I used mozarella but I think parmesan would also taste amazing)
- green basil pesto
- salt / pepper
- lemon-pepper seasoning (optional)
Slice the chicken breast (not all the way tho, so you can fold it closed once it is stuffed) and spread the basil pesto all over. Add a little salt & pepper and lay 2 slices of prosciutto over the pesto. Then add pieces of cheese and close the breast with toothpicks.
Season the chicken before bbq-ing it. I used lemon pepper and herbs but I’m sure salt and pepper or some chicken seasoning or fresh herbs would also be great!
For the corn on the cob I simply used fresh corn, took off all the leaves, rubbed some butter on it, added a bit of salt and wrapped it in aluminum foil. It takes about 15 – 20 minutes on the BBQ to be golden brown and done. Be sure to turn them every once in a while.
Grill the chicken evenly on both sides until done. I am not too familiar with cooking times on the BBQ yet so I always double check by cutting off a little piece. Not too much of a fan of raw chicken :)
Serve the chicken with some mashed potatos and the corn – makes for an amazing dinner!!