Recipe: Grilled Chicken Breasts Filled with Fontina and Prosciutto with Sage-Orange Vinaigrette and Grilled Orange Wedges

GRILLED CHICKEN BREASTS FILLED WITH
FONTINA AND PROSCIUTTO WITH SAGE-ORANGE
VINAIGRETTE AND GRILLED ORANGE WEDGES

SAGE-ORANGE VINAIGRETTE:
1/4 cup white wine vinegar
3 tablespoons chopped fresh sage leaves
1 clove garlic, chopped
2 teaspoons grated orange zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
FOR STUFFED CHICKEN BREASTS:
4 boneless, skinless chicken breasts, 8 ounces each
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, coarsely grated
4 fresh sage leaves
About 12 wooden toothpicks, soaked in water for 5 minutes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grilled Orange Wedges (recipe follows)

TO MAKE SAGE-ORANGE VINAIGRETTE:
Combine the vinegar, sage, garlic, orange zest, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified.

TO MAKE STUFFED CHICKEN BREASTS:
Heat your grill to high.

Pound each chicken breast between sheets of wax paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness.

Lay each chicken breast out on a flat surface, and top each breast with a slice of prosciutto, some grated fontina cheese and a sage leaf. Roll each breast up, crosswise, and secure with a few toothpicks by threading them through the seam side of each breast. Brush the breasts with the olive oil and season with the salt and pepper.

Grill for 6 to 8 minutes, turning as needed, until golden brown on all sides and cooked through.

Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the Sage-Orange Vinaigrette; let rest 5 minutes.

Garnish with grilled oranges wedges. Serve remaining vinaigrette on the side, if desired, or cover and refrigerate for up to 2 days.

TO GRILL ORANGE OR OTHER CITRUS:
Slice oranges, lemons, limes or grapefruit in half crosswise.

Brush the cut side with oil and place on the grill, cut-side down, until golden brown, 2 to 3 minutes.

Cut each half in half again, length- wise to make quarters. Serve hot.

Servings: 4
Source: Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire by Bobby Flay