Chicken Involtini With Prosciutto and Basil

This is a recipe we got out of a grilling cookbook (Weber’s Way To Grill) we bought to go with our Weber grill. It is really good and even the kids like it. I have modified it only to meet our family needs (6 instead of 4). You will need butchers twine for this recipe.

6 boneless, skinless chicken breasts (I use 3 large ones and filet then lengthwise)
1 1/2 tsp. kosher salt
1 1/2 tsp. granulated garlic
3/4 tsp. fresh ground black pepper
6 very thin slices prosciutto
6 think slices provolone cheese, cut in half
8-10 large fresh basil leaves, plus more for garnish if desired
extra virgin olive oil
2 cups tomato sauce (original recipe is plain sauce, I always add a few spices just for flavor. I don’t usually measure...just a little oregano, garlic, salt, pepper, basil, sage.)

Clean chicken and remove any extra fat. Place chicken breasts between plastic wrap or parchment paper and pound flat with meat mallet to about 1/4 inch thick. Do not pound too hard or it may break chicken apart or make too thin.

Season each piece of chicken on both sides with the salt, pepper and garlic. Arrange chicken smooth side down on a work surface.

Lay a slice of prosciutto on each piece of chicken. Then lay 2 slices provolone (1 full slice cut into 2) and then 2 basil leaves. Carefully roll up chicken, keeping it snug as you work. Tie 2 pieces of butcher twine around each piece to keep it together. Trim loose ends of twine. Lightly brush each piece of chicken with olive oil.

Brush cooking grates of grill clean. Grill chicken over direct medium heat with the lid closed as much as possible, until golden on all sides (About 12 minutes) turning a quarter of a turn every 3 minutes. Remove from grill and let rest 3-5 minutes. Meanwhile in a small saucepan over medium-high heat, warm tomato sauce (adding extra spices if desired).

Remove twine from the chicken pieces, cut into slices and serve warm on a pool of sauce. Garnish with torn pieces of basil. (We also serve with angel hair pasta or bread along with the sauce, not in original recipe).