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chicken stuffed with mushrooms and prosciutto

Lauren DriscollLauren Driscoll
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  • 1 15x7x1/2-inch cedar or alder grill plank
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 3/4 cup chopped fresh spinach
  • 1/2 cup shredded fontina or Gouda cheese (2 oz.)
  • 1 oz. prosciutto, chopped
  • 4 medium chicken breast halves with bone (about 2-1/2 lb. total)
  • Olive oil
  • Freshly ground black pepper
  • Fresh Herbed Pasta
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  • 1

    1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.

  • 2

    2. In a medium skillet, cook mushrooms, onion, and garlic in hot oil over medium-high heat until tender. Remove from heat. Let stand about 5 minutes to cool slightly. Stir in spinach, cheese, and prosciutto. Set aside.

  • 3

    3. Remove bone from chicken breasts, leaving skin attached. Spoon mushroom mixture between the skin and flesh of each breast half. Brush chicken with olive oil and sprinkle with pepper.

  • 4

    4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place chicken, skin side up, on plank. Cover; grill chicken about 20 minutes or until no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Grill chicken as above.)

  • 5

    5. Remove chicken from grill. Let chicken stand for 5 minutes. Slice chicken diagonally and serve over Fresh Herbed Pasta. Makes 4 servings.

  • 6

    6. Fresh Herbed Pasta: Cook 6 ounces dry linguine according to package directions; drain. Meanwhile, in a large skillet, cook 1/4 cup finely chopped shallot and 2 cloves garlic, minced, in 2 tablespoons hot olive oil over medium heat until tender. Add 1/2 cup chicken broth and 2 tablespoons dry white wine. Bring to boiling; reduce heat. Simmer, uncovered, until mixture is reduced to 1/3 cup. Remove from heat. Add drained pasta, 1/2 cup coarsely chopped bottled roasted red sweet peppers, and 1/3 cup snipped fresh basil and/or Italian (flat-leaf) parsley. Toss until combined. Sprinkle with 1/3 cup finely shredded Parmesan cheese. Sprinkle with freshly ground black pepper to taste.

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