GRILL BASTE
¼ cup (½ stick) unsalted butter
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon white wine vinegar
2 teaspoons minced garlic
1 teaspoon minced fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
LEMON BUTTER SAUCE
½ cup (1 stick) unsalted butter
1 teaspoon minced garlic
2 teaspoons dry white wine (Chablis)
2 teaspoons lemon juice
⅛ teaspoon salt
⅛ teaspoon white pepper
¼ cup heavy cream
MUSHROOMS
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces (3 cups) sliced mushrooms
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh basil
4 6-ounce skinless chicken breast fillets
4¼-ounce slices prosciutto
4½-ounce slices Fontina cheese
Salt
Ground black pepper
Cooking method
1-Preheat your grill to high.
2-Make the grill baste by combining all of the ingredients in a small saucepan and bringing it to a simmer over medium heat. Turn off the heat when the mixture begins to bubble in the middle of the pan.
3-Make the lemon butter sauce by melting the butter in a small saucepan over low heat. Add the garlic and cook slowly for 5 minutes, but do not let the garlic brown. Add the wine, lemon juice, salt, and white pepper, then raise the temperature just a little bit and cook for another 3 minutes or until simmering. Turn off the heat. When the sauce stops bubbling, whisk in the cream. Turn the heat to low and cook for about 3 minutes, whisking often, until the sauce is hot and thick. Cover the pan and turn off the heat.
4-Prepare the mushrooms by combining the butter with the oil in a sauté pan over medium heat. When the butter has melted, add the sliced mushrooms, salt, and pepper and cook for 2 to 3 minutes or until the mushrooms are browned. Add the mushrooms to the lemon butter sauce along with the basil.
5-Make a deep slice through the middle of each chicken breast, but not all of the way through, making a flap that you can open. Place a slice of prosciutto and a slice of Fontina cheese inside each chicken breast and close the flap over the fillings. Rub each chicken breast with a little olive oil and sprinkle with salt and pepper. Grill the chicken for 10 to 12 minutes until done. Flip the chicken over several times as it cooks and use a brush to baste the chicken breasts thoroughly with the grill baste each time you flip the chicken.
6-(optional) Serve the chicken breasts with the lemon butter sauce and mushrooms spooned over the top. You can also cook the chicken using a grill pan on your stovetop preheated over medium heat.
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