Prosciutto Grilled Chicken Breast

Prosciutto Grilled Chicken Breast
  • 4 servings
  • 0:15 Preparation
  • 0:16 Cooking
  • 0:31 Total Time


Add all
  • 4

    skinless boneless chicken breast halves

  • 8

    prosciutto thin slices

  • 4

    providence Oka slices

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • fresh basil leaves

  • olive oil

  • cumin

  • savoury

  • salt and pepper


With a sharp knife, split breast halves lengthwise to form a deep pocket. Proceed gently to avoid piercing chicken. Stuff each pocket with 2 prosciutto slices, 1 slice of Providence Oka, 5 mL (1 tsp.) Dijon mustard and 2 basil leaves. Secure with thin cotton string or toothpicks.

Brush each chicken half breast with olive oil and season to taste with cumin, savoury, salt and pepper.

Under the oven grill or on the barbecue, sear chicken over high heat for 2 minutes on each side. Reduce heat to medium-high heat or 180°C / 350°F and cook for 6 minutes on each side.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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