Poulet farci au basilic et au fromage de chèvre, enveloppé de prosciutto

Ingrédients

• 4 ounces (113 g) goat cheese
• 1/2 cup (15 g) loosely packed basil leaves, chopped
• 1/4 teaspoon (0.6 g) freshly ground black pepper
• 4 (6-ounce/170-gram) boneless skinless chicken breasts
• 4 slices prosciutto

Préparation

1. 1

   Combine the goat cheese, basil, and black pepper together in a small bowl and mix until well combined.

2. 2

   Using a meat mallet, pound each chicken breast into an even ½-inch thickness. Divide the cheese mixture between the chicken breasts, then fold each one around the cheese. Wrap a slice of prosciutto around the outside of each piece of chicken.

3. 3

   Preheat the grill to medium-high heat and lightly oil the grate. Grill the chicken for 12-15 minutes, turning occasionally, until the chicken is cooked through and the inner temperature reaches 165°F.