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Grilling: Chicken Involtini with Prosciutto and Basil

During the winter, my weekend lunches are spent mostly by the grill. With the wife working Saturdays, that leaves me lonely by the grill so I'm always looking for recipes that can easily be scaled down. This chicken involtini from Weber's Way to Grill was a perfect candidate since adjusting it to just one or two chicken breasts rolled with prosciutto, provolone, and basil is simple.

The only problem? I loved this recipe so much that eating it solo made me even lonelier—I just wanted to share it with someone else (luckily, I always have all of you). It tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal.

Adapted from Weber's Way to Grill by Jamie Purviance.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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