Chicken Breast with Blue Cheese wrapped in Prosciutto Crudo

This is a ‘super simple’ dish to do on the Big Green Egg or indeed most BBQs that have a lid you can close.  It is an ideal dish for mid week when you want to cook something fresh, ideal for eating outside in the summer, but you want it quickly!  First set up the Big Green Egg for indirect cooking to a temperature around 150-170C – ideally with the cast iron grill rather than the stainless steel grill.  Then simply cut three quarters of the way through the chicken breast ideally keeping the ends uncut so as to make a little pocket.  Into this pocket put a slice of your favourite blue cheese (or other strong cheese if you don’t like blue).   Then lay out 2 overlapping pieces of Prosciutto Crudo, such as Palma ham, for each breast and roll the breast across the ham wrapping it round the chicken to form a replacement skin.

Once the EGG is up to temperature pop the wrapped breasts onto the grill and cook until their internal temperature is above 60C (this needs to then be held for at least 12 mins – see here).  If you are more comfortable with a higher internal temperature then leave until it reaches 74C – we tend to go for 65C+. It is worth gently rolling them across the grill as they cook just to add a little ‘char’.  When at the desired temperature remove, wrap in foil and cover to rest for the required time (12 mins or more if removed at 60C – shorter if removed at a higher temperature.

Serve simply with the vegetables of your choice – here seen with a broccoli, cauliflower and almond gratin