Recipe: Grilled Chicken Parcels with Tomato-Basil Vinaigrette (using Romaine lettuce leaves)

GRILLED CHICKEN PARCELS WITH TOMATO-BASIL VINAIGRETTE

1 pound ground chicken
2 cloves garlic, minced
2 tablespoons dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
For Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 tablespoon olive oil
FOR TOMATO-BASIL VINAIGRETTE:
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 to 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cooked through. Serve with spoonful of tomato-basil vinaigrette.

Makes 4 servings
Source: National Chicken Council