Chicken Breast with Blue Cheese wrapped in Prosciutto Crudo

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

 

Chicken and Blue Cheese wrapped in Prosciutto Crudo

August 31, 2018
: 2
: 10 min
: Easy

Chicken and Blue Cheese wrapped in Prosciutto Crudo

By:

Ingredients
  • 2 Chicken Breasts
  • 2 Slices of Blue Cheese
  • 4 Slices of Prosciutto Crudo
  • Salt and Pepper
Directions
  • Step 1 Set up the BGE for indirect cooking to between 150-170C
  • Step 2 Cut three quarters of the way through the chicken breast keeping the ends uncut so as to make a little pocket. Add a slice of your favourite blue cheese (or other strong cheese if you don’t like blue) into the pocket
  • Step 3 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.
  • Step 4 Once the EGG is up to temperature pop the wrapped breasts onto the grill and cook until they reach your desired internal core temperature. During the cooking gently roll them across the grill as they cook just to add a little ‘char’.  
  • Step 5 When at the desired temperature remove, wrap in foil and cover to rest for the required time
  • Step 6 Serve simply with the vegetables of your choice

Related Posts

Pheasant and Chestnut Terrine – not just for Christmas

Pheasant and Chestnut Terrine – not just for Christmas

I do wonder why we tend to reserve so many lovely things for Christmas eating when they are so good for other times too!  Whilst this one was chosen as our Christmas terrine it would work really well throughout the whole of the ‘game season’ […]

Smoked Venison Ragu

Smoked Venison Ragu

We had planned to make a very rich casserole using some cubed shoulder of wild venison that we had picked up just before Christmas.  With all the festive excitement it had been popped in the freezer.  Once defrosted I was a little disappointed to see […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.