Giada De Laurentiis Grilled Chicken Involtini Recipes

GRILLED CHICKEN INVOLTINI

Steps:

• Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
• In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
• In a separate small bowl, mix together the salt, oregano and red pepper flakes.
• Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
• Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

GIADA DE LAURENTIIS' GRILLED CHICKEN INVOLTINI

Steps:

• Preheat a grill to medium-high heat. Move the coals to one side so that you can cook the chicken over indirect heat.
• MAKE THE SAUCE: In a small bowl, stir together the parsley, lemon zest, olive oil, and salt. Set aside.
• PREPARE THE INVOLTINI: In a separate small bowl, mix the oregano, salt, and red pepper flakes together. Lay a chicken cutlet lengthwise on your work surface and season it all over with the salt mixture. Place a piece of prosciutto on top, followed by a piece of provolone folded in half. Top with 1 sun-dried tomato. Roll the cutlet, enclosing the fillings, and secure with 2 parallel skewers. Repeat with the remaining ingredients, placing 2 rolls on each pair of skewers for easy flipping.
• Drizzle the rolls with the olive oil and place them on the grill directly over the coals. Sear the chicken on both sides for 10 minutes, or until golden brown, flipping as needed. Move the skewers away from the hot coals, cover the grill, and cook with indirect heat for an additional 10 minutes, or until cooked through, turning once. Transfer to a platter and allow to rest for 5 minutes.
• Remove the skewers from the involtini, slice, and serve drizzled with the sauce.