Stuffed Chicken Breasts with Orzo Broccoli Pilaf

This recipe is from the Williams-Sonoma book the Essentials of Grilling. If you haven’t seen it you should check it out; it is one of the three grilling cook books which I use on a regular basis. You can order it from amazon.ca

The chicken breast is pounded thinly, covered with sun dried tomatoes, prosciutto, and basil. It is then rolled tightly, and grilled on the BBQ. It is an easy, yet sophisticated take on chicken.

4 boneless, skinless chicken breast halves
4 thin slices prosciutto
8 large fresh basil leaves
2 whole oil-packed sun dried tomatoes, drained and thinly sliced
Salt and pepper
Olive oil

Place the chicken breasts (one at a time) between pieces of plastic wrap and pound lightly to an even thickness of ¼ inch. Take care to not make holes in the chicken.

Place a prosciutto slice on each chicken breast (fold if necessary to fit), then place 2 basil leaves on each prosciutto slice. Top with the sun dried tomato pieces.

Roll each breast up jelly-roll style and secure with a toothpick (I used 2 toothpicks per breast). Season with salt and pepper. Brush with olive oil.

Heat the grill. Oil the rack.

Grill the chicken directly over the heat, turning to grill on all sides, until cooked throughout, 12 – 15 minutes.

Cut the chicken crosswise into slices.

We served the chicken on a bed of Orzo and vegetables.

Orzo and Broccoli Pilaf

2 teaspoons olive oil 1 cup sliced fresh mushrooms 1/2 cup chopped onion 2/3 cups orzo 1 14-ounce can reduced-sodium chicken broth 1/2 cup shredded carrot 1 teaspoon dried marjoram, crushed 1/8 teaspoon pepper 2 cups small broccoli flowerets In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boil and reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3-cup servings.