Well I am back to posting on the blog after taking a week off and what better way to start then using my new grill! Tonight I decided to make a chicken involtini on the grill with a homemade basic tomato sauce. Now you can go store bought but trust me just do this whole recipe and it still takes under an hour to make!

Let’s cook!

Chicken Involtini with Prosciutto and Basil

Tomato Sauce

1 Spanish onion, diced

4 cloves garlic, sliced

3 oz olive oil

2 tablespoon fresh thyme

2 tablespoon dried thyme

28 oz can crushed tomatoes

Saute the onion and garlic in the olive oil in a sauce pan for 10 minutes.

Add the thyme and cook for 5 more minutes.

Add the tomatoes and bring to a boil.

Lower the heat and simmer for 30 minutes, but be sure to stir occasionally (see told you it was easy!).

Chicken Involtini

4 boneless, skinless chicken breast

4 slices prosciutto

4 slices provolone cheese, halved

8 – 10 fresh basil leaves

olive oil

salt and pepper

Preheat your  grill over medium heat. Place two of the chicken breast, smooth side down, on plastic wrap. Fold over the remaining plastic over the top of the chicken breast.

Using your cast iron skillet pound the chicken breast but not too hard to break the meat.

Season each piece of the chicken with salt and pepper.

Lay a slice of prosciutto on each piece of chicken and lay down two halves of the provolone.

Top with 3 – 4 basil leaves.

Roll up the chicken, keeping it snug while rolling up. Tie 2 pieces of kitchen twine around each piece to keep it together.

Lightly brush each roll with olive oil and season with salt and pepper.

Place the chicken on the grill and cook for 12 – 15 minutes. Be sure to turn a quarter turn every 3 minutes.

Remove from the grill and let rest for 5 minutes.

Time to plate! Remove the twine from the chicken and serve over pasta and sauce.

Here is a close-up:

Happy Cooking!