GRILLED CHICKEN ROLL-UPS *
Ingredients:
1 package boneless/skinless chicken breasts (3 each/package-approx. 2 lbs.)
1 tube prepared prosciutto
1 bag baby spinach
Spray olive oil
Chicken rub of choice (I use Simon & Garfunkel rub)
Kosher Salt To Taste (if your rub doesn't already have salt in it)
Twine
Cooking Method - DIRECT
Slice chicken breasts in half (as if you were butterflying them) on a cutting board. Place the sliced chicken halves on the cutting board, and cover with plastic wrap. Take a mallet and flatten the thick ends of the chicken breasts till they are similar in thickness to the thinner ends. Cut a slice of prosciutto to fit well within the edges of the chicken halves, and place same on the chicken breast. Place 2-3 baby spinach leaves on top of the prosciutto, and sprinkle with Simon & Garfunkel rub. Spray with olive oil (just a quick spray). Roll the meat up from one end, and tie off with a piece of twine. Sprinkle more Simon & Garfunkel rub on the outside of the chicken, and spray with olive oil. Heat grill to 350 degrees, and place the chicken on the grill. Flip every 3-5 minutes until done (about 15 minutes). Put in a pan, and cover with aluminum foil. Place on a heat proof surface (granite, for example) or better yet, in a cooler. Cover with a towel and allow to rest 10-15 minutes before serving).
* This recipe is based upon a recipe I got from Craig on his website BigGreenCraig.com. Here's the original version of the recipe (I'm not an avocado fan, so I substituted spinach leaves). Please visit his site for all things Big Green Egg related!
Ingredients:
1 package boneless/skinless chicken breasts (3 each/package-approx. 2 lbs.)
1 tube prepared prosciutto
1 bag baby spinach
Spray olive oil
Chicken rub of choice (I use Simon & Garfunkel rub)
Kosher Salt To Taste (if your rub doesn't already have salt in it)
Twine
Cooking Method - DIRECT
Slice chicken breasts in half (as if you were butterflying them) on a cutting board. Place the sliced chicken halves on the cutting board, and cover with plastic wrap. Take a mallet and flatten the thick ends of the chicken breasts till they are similar in thickness to the thinner ends. Cut a slice of prosciutto to fit well within the edges of the chicken halves, and place same on the chicken breast. Place 2-3 baby spinach leaves on top of the prosciutto, and sprinkle with Simon & Garfunkel rub. Spray with olive oil (just a quick spray). Roll the meat up from one end, and tie off with a piece of twine. Sprinkle more Simon & Garfunkel rub on the outside of the chicken, and spray with olive oil. Heat grill to 350 degrees, and place the chicken on the grill. Flip every 3-5 minutes until done (about 15 minutes). Put in a pan, and cover with aluminum foil. Place on a heat proof surface (granite, for example) or better yet, in a cooler. Cover with a towel and allow to rest 10-15 minutes before serving).
* This recipe is based upon a recipe I got from Craig on his website BigGreenCraig.com. Here's the original version of the recipe (I'm not an avocado fan, so I substituted spinach leaves). Please visit his site for all things Big Green Egg related!