Well this one was kind of split. The kids loved it and rated it highly. My husband, who doesn't like white meat, said it was ok, and I agreed. The meat was moist, and it looked pretty, but it didn't wow me. We were worried that the fillings would ooze out and end up on the bottom of the grill rather than our plate, but the miracle of fresh mozzarella prevailed and it was melty but not runny so stayed put. I did give myself some insurance in the form of soaked toothpicks that I used to hold the breasts together, and the breasts were pounded thin to help make sure they cooked through. So, in the end, not deleted but not a repeater either. (in retrospect, I should have taken a picture of it sliced, much prettier but you know what they say about hindsight:)
Grilled Prosciutto-Wrapped Chicken Stuffed With Fresh Mozzarella & Basil
4 medium boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
12 large basil leaves
1/4 Lb fresh mozzarella thinly sliced
4 thin slices prosciutto
1 Tbs. extra-virgin olive oil
Prepare a medium charcoal fire or light a gas grill to medium high.
Meanwhile, prepare the chicken breasts. Cut through each one
horizontally almost all the way through and open it like a book.
Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer
the basil and mozzarella evenly on half of each breast and then fold it
closed. Wrap a slice of prosciutto around each breast to hold it closed
and then brush lightly on both sides with the olive oil.
Reduce the heat on the gas grill to medium. Grill the chicken breasts,
covered, until they are well marked, about 4 minutes. Flip and cook,
turning every few minutes, until the chicken is just firm to the touch
and an instant-read thermometer inserted into the center of the breast
registers 165F, 10 to 12 minutes more. Let cool for a couple of minutes
and then serve.