Giada De Laurentiis Grilled Chicken Involtini Recipes

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.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
• Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.
• In a small bowl, mix together the mayonnaise and cayenne pepper.
• To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.
• Arrange the Napoleons on a platter and serve.