An unexpected heat wave in Boston led me to ditch my plans for oven-roasted chicken to something lighter on the grill. I love summer (and summer foods), but enough is enough already. I CANNOT wait to make soups and roasted foods again and omg CHILI with all the fixins? Yes, please. Summer, I’m all set with you. But, for now, temps in the 80s and 90s are where we’re at and this dish is perfect for a hot summer night.
Grilled Chicken with Brie and Prosciutto
Just the Tip / Inspired by Bobby Flay
What I used:
Salt and freshly ground black pepper
8 oz brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
4 oz baby arugula
- Heat the grill to high.
- Brush the chicken on both sides with oil and season with salt and pepper. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side, depending on thickness.
- Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds.
- Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
- To serve, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.