Due to a super hectic work schedule this week I couldn’t commit to the weekly #SundaySupper theme of cooking with wine, but in the words of Julia Child, and her 100th birthday celebration last week all over the web, “I love cooking with wine—sometimes I even put it in the food”. Although, personally, I am more apt to grab an ice cold beer out of the fridge, it doesn’t deter me from sharing the love of the basic #SundaySupper initiative. I am big on my family eating together at meal times. It’s important for us all to reconnect and share the happenings of each of our days.
This week there was much to connect about, as it was the first full week back to school for Baby, and Jed moved up a class in his day care school as well. Why not celebrate with something new and exciting like this delicious Chicken Involtini with Prosciutto, Provolone and Basil.
Kudos for DH to attempt something so out of his cooking comfort zone. I love that he challenges himself to find and try new recipes. Plus I think it’s adorable when he asks me where to find things like butcher’s twine in our local superstore. The chicken came out looking amazing and so fancy schmancy I wouldn’t have believed he made it if I hadn’t actually been there to help tie up the chicken breasts. If you are looking for an entree to impress dinner guests without stressing yourself out in the process, then this is the dish to make.
4 boneless, skinless breasts, about 8 oz each
1 teaspoon salt
1 teaspoon garlic
1/2 teaspoon black pepper
4 very thin slices of prosciutto
4 thin slices of provolone
8 large basil leaves
Extra virgin olive oil
2 cups tomato sauce
- Prepare grill for direct cooking over medium heat
- For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edges. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small heavy skillet. Move to different areas with every stroke until it is about 1/4 inch thick and just about double in size. Do not pound too hard or chicken will break apart.
- Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Arrange the chicken with the smooth side down on a work surface.
- Lay a slice of prosciutto on each chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butchers twine around each piece to keep it together.Trim the loose ends of twine. Lightly brush each rolled piece of chicken with oil.
- Brush the cooking grates clean. Grill the chicken over direct medium heat with the lid closed as much as possible. Until golden on all sides. Total time is about 12 minutes, turning each piece every 3 minutes. Meanwhile, heat sauce in a pan on medium heat.
- Remove the twine from the chicken pieces, cut into slices, and serve on a pool of sauce. Garnish with torn pieces of basil.
Now obviously, by looking at my first picture, we did not serve on a pool of sauce. The bundle of chicken, prosciutto and provolone made for a super rich entree. I was glad we paired it with simple diced potatoes and my special garlic, parmesan green beans. The recipe listed above is from from Weber’s Way to Grill, from our local library. I checked out the book on our last visit with the kids and was not disappointed. The book had more recipes that we wanted to try before it was due back, so we will definitely be checking it out again.
So now in true #SundaySupper fashion, head on over to check out some of the incredible wine inspired dishes this week from my fabulous foodie friends!
- A Midsummer’s Picnic w/ Wine by GirliChef
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
- Wine & Dine with Schlossadler International Wine Club by Wine Everyday
- Elegant Pot Roast by Daily Dish Recipes
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Pork Piccatta by Family Foodie
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Chicken Florentine by There and Back
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Beef Stroganoff by From Fast Food to Fresh Food
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
- Italian Style Baby Back Ribs by Cooking Underwriter
- Muscat and Raspberry Cake by Happy Baking Days
- Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
- Late Harvest Citrus Cake by Vintage Kitchen Note
- Roasted Sausages with Grapes by Comfy Cuisine
As usual, there is the weekly #SundaySupper Chat at 7pm EST, and this week features special guest @schlossiwines. You can follow along on twitter by using hashtag #Sundaysupper. The group also loves when others add their recipes to the group’s #sundaysupper Pinterest Board and this week’s special Cook with Schlossadler Pinterest Board share them with all our followers.