BREAST*****Grilled Chicken Breasts with Pancetta

By Unblond1

Ingredients

• MARINADE:
• 11 oz. boneless chicken breast cutlets
• 2 tbsp. olive tapenade
• 2 tbsp. fresh basil, optional
• salt and pepper to taste
• 3 - 4 slices PC Prosciutto or Serrano Ham or Pancetta
• Optional - place one or two fresh sage leaves under the ham on each piece of chicken
• 2 - 4 tbsp. lemon juice, depending on size of rolls - most of it goes in the trash
• 1 - 2 tbsp. olive oil - ditto
• 1 clove garlic, minced
• 1 tsp. dijon
• salt and pepper

Details

Servings 3
Adapted from taste.com.au

Preparation

Step 1

Spread each cutlet with a thin layer of tapenade, sprinkle lightly with salt and pepper and lay a row of fresh basil leaves on each (or not - did it without the first time and I don't see any need for it really).

Wrap each cutlet in a slice of serrano and secure with toothpicks.

Combine marinade ingredients and pour over wrapped cutlets in a ziploc bag. Refrigerate until serving time.

Light both outer burners of grill and make a smoke pouch of desired wood chips.

Reduce heat to medium high and put rolled cutlets on unlit, centre grill. Close grill and cook for 25-30 minutes, until smoked and done. If necessary, move cutlets to lit side of grill to brown and crisp ham just before serving.

Serve with fresh lemon wedges or yogurt-based dressing, for me.

Nutrition Facts
3 Servings

Calories 155.6
Total Fat 4.4 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.0 g
Cholesterol 80.7 mg
Sodium 466.8 mg
Potassium 0.0 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.7 g
Sugars 0.7 g
Protein 29.1 g