Grilled Chicken and Proscuitto Rolls
Sorry I have been lackluster in the grilling department. Between the bread baker’s apprentice challenge and everything else it is hard to get creative. I do find myself grilling out a couple times a week but nothing that is ever blog worthy. Do I need to detail how I made hamburgers or repost a dish that I have already written about? Although now that I am starting to get the hang of the camera I will start reworking some of my favorite old posts.
The other week I picked up some boneless chicken thighs. My intention was for a stir fry dish but then I got thinking about stuffing them with some leftover proscuitto and cheese and grilling them. Basically chicken saltimbocca for the grill.
This also reminds me yes I did the challah for Bread Baker’s Apprentice last Saturday and it was a great hit. Going to combine it with my ciabatta post on Sunday.
For this recipe you need:
- Boneless chicken thighs that are pounded out to about 1/4 inch thickness. I have found that wrapping them in plastic and beating them with a skillet is an awesome stress reliever and a quick way to flatten them.
- 1 piece of proscuitto per chicken thigh
- 1 piece of emmental cheese per chicken thigh
- 1 sage leave diced per chicken thigh
- Pinch of crushed red pepper
- Kosher salt and black pepper
Really freaking hard steps:
- Lay chicken thigh flat.
- Add a piece of proscuitto.
- Add a slice of cheese.
- Add the diced sage.
- Add a small pinch of crushed red pepper.
- Roll and use butcher twine or toothpicks to hold together.
- Salt and pepper the outside.
- Repeat steps 1-7 for remaining chicken thighs.
- Grill over medium heat till done and try not to cry when the cheese drips out and is sacrificed to the charcoal gods.
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Oh, that sounds really good. Did it take a long tome for them to cook through? I often have that problem with chicken rolls
YUM!
I’ll be making this tonight, and will let you know how it turns out…
Wow! I’m starving and that looks really good right now.
Those look fabulous! I would like to pop one in my mouth right now, I am starving.
This is much better than a stir fry…any day.
Will you please re-locate and by the house across the street from me? It’s adorable and I promise to share everything I make with you, if you’ll do the same for me? Come on RI is beautiful in the summer! LOL
Delish! I’ll have to try this one.
Sounds interesting, who doesn’t like gooey cheese with smoky charcoal flavor?
LOVE saltimbocca. I’ve done chicken breasts in the oven, roasted a whole chicken with the prosciutto and sage stuffed under the skin, and now I have one for the grill (not to mention boneless, skinless thighs are a staple in our freezer!).
oh my gosh. is there anything that proscuitto doesn’t make better? this sounds so good!
jeff. i think it’s about time you changed the name of this blog. you do delightful work in all realms of cooking as far as i can tell. maybe you could break out some more desserts, just to keep my sweet tooth happy.
and although it goes without saying, this is a stupendous creation.
Gorgeous! I bought some proscuitto at the store last weekend thinking that I would do some sort of saltimbocca since my sage is going crazy. I’ve always done it with chicken breasts, but the thighs would be much more moist!
I have to agree with Grace. There is nothing disastrous about your culinary adventures.
This is like a variation on chicken saltimbocca, which is one of my favorite chicken dishes. Also prosciutto is one of my favorite foods. I could really go for one of these rolls right now.
they look delicious and so easy to do.
Wow, they look so delicious and your pictures are gorgeous. My husband cries a little each time cheese drips into the grill too… must be a guy thing!
I know what you mean about having cooker’s block - it’s hard to constantly come up with new things! And sometimes all you really want to eat is an old favorite. I’ve made saltimbocca like this in the oven but I wouldn’t have thought to grill it.
At least the bread challenge is forcing you to cook new things!
Jeff a fine recipe using my favorite part of the chicken. Thighs are the best! I finally got to use my new grill and the first recipe was for chicken!! It was fabulous! Still need a chimney though!
Oh man, can you come over and make those for me? I have the prosciutto all ready! Just need someone to teach me how to work the grill….
What a great recipe! Anything wrapped in prosciutto is sure to be a good idea! these rolls look nice and moist, I’m loving them!
This photo is making my mouth water. You are a wonder with the prosciutto.
I SWEAR I have not forgotten your Sour Oranges. There was a GREAT catastrophe with the first batch. I just can’t talk about IT yet.
Btw, lovin the roulade. And thank god it’s made with thighs. Breast is the walmarts of chicken.
I’ve been very lackluster myself, lately… But this, I think, has just inspired me!
what a great recipe! we’ve always wrapped prosciutto but never stuffed them…thanks for the idea!
I made a similar dish recently with prosciutto wrapped chicken with sage and it was amazing. Your photos have me craving some!
Great idea! I love anything saltimbocca.
I’ve made this before with many different cheeses but never this one! Thanks, now I’m inspired!!!