Grilled Chicken Involtini Recipes

GIADA DE LAURENTIIS' GRILLED CHICKEN INVOLTINI

Giada De Laurentiis' Grilled Chicken Involtini image

Provided by Robyn Doyon-Aitken

Yield 4-6 people

Number Of Ingredients 12

Ingredients

1/4 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest (from 1⁄2 lemon)
1/3 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
8 chicken breast cutlets
8 thin slices prosciutto di Parma
8 slices provolone picante cheese
8 oil-packed sun-dried tomatoes
1 tablespoon extra virgin olive oil

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 MARINADE

Grilled Chicken Marinade image

Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.

Provided by Jennifer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h20m

Yield 5

Number Of Ingredients 9

Ingredients

¼ cup red wine vinegar
¼ cup reduced-sodium soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced

Steps:

Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g

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