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.