Grilled Stuffed Chicken Breasts
(Serves 4)
4 boneless, skinless chicken breasts
Salt and pepper
3 cups Italian bread, crust removed and broken into small pieces
3 ounces mortadella, chopped
2 tablespoons chopped parsley
1 garlic clove, chopped
Pinch of nutmeg
2 eggs
4 ounces pancetta or bacon, thinly sliced
Olive oil
Heat charcoal fire, gas grill, or stovetop grill.
Place each chicken breast between 2 pieces of plastic wrap.
Pound with a mallet to an even thickness of about 1/2-inch.
Season the chicken with salt and pepper.
Pound with a mallet to an even thickness of about 1/2-inch.
Season the chicken with salt and pepper.
To prepare the stuffing:
Combine the bread, mortadella, parsley, garlic, nutmeg and eggs in a bowl.
Knead the mixture together with your hands.
Combine the bread, mortadella, parsley, garlic, nutmeg and eggs in a bowl.
Knead the mixture together with your hands.
Divide the stuffing into 4 equal portions.
Place one portion on each breast near the edge and rollup.
Wrap a pancetta or bacon slice around each roll.
Brush the rolls with olive oil.
Place on grill and cook, turning occasionally, until golden brown, about 20 minutes.
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