Ingredients
For the Sage-Orange Vinaigrette:
1/4 cup white wine vinegar
3 tablespoons chopped fresh sage leaves
1 clove garlic, chopped
2 teaspoons grated orange zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oi
For the Stuffed Chicken Breasts:
4 boneless, skinless chicken breasts, 8 ounces each
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, coarsely grated
4 fresh sage leaves
About 12 wooden toothpicks, soaked in water for 5 minutes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grilled orange wedges
Instructions
For the vinaigrette combine the vinegar, sage, garlic, orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified.
For the chicken:
1. Heat your grill to high.
2. Pound each chicken breast 1/8 inch thick between 2 sheets of wax paper or plastic wrap with a rolling pin or meat mallet. Lay the chicken breasts out on a flat surface and top each breast with 1 slice prosciutto, some grated cheese, and 1 sage leaf. Roll each breast up crosswise and secure with a few toothpicks by threading them through the seam side of each breast.
3. Brush the breasts with the olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning as needed, until golden brown on all sides ansd cooked through.
4. Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the sage-orange vinaigrette. Let rest for 5 minutes. Garnish with grilled orange wedges. Serve the remaining vinaigrette on the side if desired.
Notes
As I mentioned in the post I used some of the vinaigrette on the spinach and we did drizzle more on the chicken because the dressing is so good you will want to drink it!
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Fowl
- Method: Grilling
- Cuisine: Italian
