Firemonkey Posted July 1, 2008 Report Share Posted July 1, 2008 Hopefully what is to follow is enough of a 'recipe' to be allowed to stay. Sorry, there arent any measurements because I hardly ever measure Ingredients Boneless skinless chicken breasts Proscuitto Stuffing: Fresh spinach Fresh Basil Sour cream Cheese (whatever you have - I used Feta, but have used Mozzarella, Asiago, Parmesan, and ricotta before. Sun Dried Tomatoes Pine Nuts Minced garlic Begin by toasting the pine nuts in a sauté pan. Remove the pine nuts and add a tablespoon or two of olive oil. Lightly saute the minced garlic for about 30 seconds, then add the fresh spinach which you have coarsely chopped. I used about twice the amount of spinach you see in the above picture When most of the liquid from the spinach has cooked off, add the chopped sun dried tomatoes, and a little bit of the oil from the jar. Sauté for about a minute more, and add the fresh basil. Add the sour cream (i used about 1/3 cup), and cheese, and stir until creamy. Let the mixture cool to room temp and stuff into chicken breasts. I cut each chicken breast in half, and butterfly each piece. YMMV depending on the size and shape of the individual pieces. Wrap each stuffed breast in a piece of prosciutto and tie with twine to hold it all together. You can use two pieces of prosciutto if you want but be careful as it can get salty. You could use regular deli ham as a lower sodium (and budget conscious) alternative if you want Preheat the grill to about 425 and add the chicken to the upper grill. I used the sear grill in the upper position with direct heat. If you dont have an upper grill you may want to go indirect on the main grill. No pics of the inside of the grill - it was raining Roast for until the chicken is cooked through. I like to add apple wood while cooking. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 1, 2008 Report Share Posted July 1, 2008 Hey nice lookin' eats dude! Been a long time since we have seen your pink grill in a photo too! heeheheeh -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2008 Author Report Share Posted July 1, 2008 Hey nice lookin' eats dude! Been a long time since we have seen your pink grill in a photo too! heeheheeh -=Jasen=- It even has smoke coming out of it I gave it a bi-yearly cleanout cause it was growing mold- brushed and scrubbed inside with bleach water, rinsed well, then did 18 hours or so at 240* to dry it out. Took out all the metal and tried to pressure wash off the rust probably should go ahead and try to put some rutland in the cracks, too ... and start looking for replacememtn tiles for when all the loose ones fall off... and... and.... Quote Link to comment Share on other sites More sharing options...
trish Posted July 1, 2008 Report Share Posted July 1, 2008 Wow that looks and sounds great. A must try for me. As I saw the picture of the K I made a mental note not to tease you about it....then DJ does it. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted July 1, 2008 Report Share Posted July 1, 2008 Drunk_J wrote: Hey nice lookin' eats dude! Been a long time since we have seen your pink grill in a photo too! heeheheeh -=Jasen=- Okay, my turn. and the new Avatar Stuffed Chicken looks great Firemonkey! Stellar job!! Quote Link to comment Share on other sites More sharing options...
trish Posted July 1, 2008 Report Share Posted July 1, 2008 yes new avatar looks very South Beach....definitely explains the pink grill. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 1, 2008 Report Share Posted July 1, 2008 I think the guy in the avatar will let you experience the pink grill by the hour... Low and slow is extra. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted July 1, 2008 Report Share Posted July 1, 2008 ROFLMBO You're a good sport Firemonkey!! (Just had to include a couple pink emoticons for the occasion.... ) Quote Link to comment Share on other sites More sharing options...
tkline01 Posted July 1, 2008 Report Share Posted July 1, 2008 Looks fantastic!!! Nice Work! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2008 Author Report Share Posted July 1, 2008 (Just had to include a couple pink emoticons for the occasion.... ) You know, after I cleaned it out, I could have sworn I heard it asking the KK if the prop tubes made it look fat Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted July 2, 2008 Report Share Posted July 2, 2008 Fm wrote: You know, after I cleaned it out, I could have sworn I heard it asking the KK if the prop tubes made it look fat Was KK honest ..... .... ..... Quote Link to comment Share on other sites More sharing options...
PaulR Posted July 3, 2008 Report Share Posted July 3, 2008 That just looks great Quote Link to comment Share on other sites More sharing options...
trish Posted July 10, 2008 Report Share Posted July 10, 2008 I tried this over the holiday weekend. Other then the 45min was too long to cook for the size chicken I used, the flavor was great. I would definitely do again and reduce the cooking time....or pound/roll the breasts instead of trying to butterfly. Quote Link to comment Share on other sites More sharing options...
scouterpf Posted November 29, 2008 Report Share Posted November 29, 2008 I know this didn't happen because there are no images; but, I tried a take off, -- turkey thighs in in above manner. Tastes great! and just fine for day after Thanksgiving. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted November 29, 2008 Report Share Posted November 29, 2008 Re: Stuffed Chicken with Proscuitto Hopefully what is to follow is enough of a 'recipe' to be allowed to stay. Sorry, there arent any measurements because I hardly ever measure Ingredients Boneless skinless chicken breasts Proscuitto Stuffing: Fresh spinach Fresh Basil Sour cream Cheese (whatever you have - I used Feta, but have used Mozzarella, Asiago, Parmesan, and ricotta before. Sun Dried Tomatoes Pine Nuts Minced garlic Begin by toasting the pine nuts in a sauté pan. Remove the pine nuts and add a tablespoon or two of olive oil. Lightly saute the minced garlic for about 30 seconds, then add the fresh spinach which you have coarsely chopped. I used about twice the amount of spinach you see in the above picture When most of the liquid from the spinach has cooked off, add the chopped sun dried tomatoes, and a little bit of the oil from the jar. Sauté for about a minute more, and add the fresh basil. Add the sour cream (i used about 1/3 cup), and cheese, and stir until creamy. Let the mixture cool to room temp and stuff into chicken breasts. I cut each chicken breast in half, and butterfly each piece. YMMV depending on the size and shape of the individual pieces. Wrap each stuffed breast in a piece of prosciutto and tie with twine to hold it all together. You can use two pieces of prosciutto if you want but be careful as it can get salty. You could use regular deli ham as a lower sodium (and budget conscious) alternative if you want Preheat the grill to about 425 and add the chicken to the upper grill. I used the sear grill in the upper position with direct heat. If you dont have an upper grill you may want to go indirect on the main grill. No pics of the inside of the grill - it was raining Roast for about 30-40 minutes until the chicken is cooked through. I like to add apple wood while cooking. As I said, You da man! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 29, 2008 Report Share Posted November 29, 2008 I know this didn't happen because there are no images; ?? Hmm, I see images? Guess they could just be in my head. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
