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Day By Day© by Chris Muir.


Wednesday, September 08, 2004

darn it allan...

so here i am, sitting down to enter a new recipe we tried out this weekend, and went wandering around friend's blogs for my daily checkup. and found.. Allan's chicken saltimbocca.
ok, not all is lost. i'm not really duplicating, but expanding on a theme... much like jazz players do with a riff.

here's our labor day dinner entre, and i don't have a good name for it other than nook's surprise (we were surprised how darned good it turned out)

however many boneless skinless chicken breasts as you are going to grill
couple of thin slabs of munster cheese and/or provalone cheese for each breast
enough very thinly sliced prosciutto or ham for a couple of layers per chicken breast. i like prosciutto, salty and tasty
seasonings: mrs dash broiler chicken seasoning, or cajun seasoning, or any favorite seasoning salt

butterfly each breast, leaving at least 1/4 to 1/2 inch connected along one side.
lay out breasts cut side down, and season the exposed top surfaces well... because we're taking these babies to the grill and most of them will fall off during cooking.
flip the breasts over, and build a couple of layers of cheese and prosciutto or ham on one side of the cut surface. don't overstuff them though, because next you flip the other half over the top of the stuffing, and pin it all together with toothpicks. i used a lot of toothpicks, because tossing these on the grill is tough on them.

fire up the grill. i use a charcoal weber grill, so i set it up for indirect heat (half the coals against one side, the other on the opposite side, with a nice big area of the grill with no coals under it). toss the breasts on the grill over the coals, and turn over as many ways and times as you can to get a nice sear on the whole thing. then toss them in the middle of the grill away from the coals, and let them bake with the lid on for about 10 minutes. flip them over, and cook for about another 3 or 4 minutes, and check to see if the meat is cooked all the way through. i use a meat thermometer, and usually cook them until the cheese in the middle is at about 150 to 160.
pull them off the grill as soon as they are cooked, because nobody likes dried out chicken meat except the cats. let them sit for about 5 minutes, pull the toothpicks, and enjoy.
if you don't like it, it was my wife's idea!! if you do, well, i did the grilling! (just joking sweetheart. really)
this goes very well with a raw broccoli, carrot, and cauliflower salad and a cold beer.


Blogger Edvardicus said...

BOBO, Check out the link on my blog entitled, "Cooking for Engineers.

9/10/04, 6:48 PM  

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